Ma always used Calumet, and had the best results; other brands proved insipid since no one carries it because it has a teeny bit of aluminum in it. Which isn't the kind that is absorbed by the body, by the way. I make up my own mixes, give a lot of stuff away also, and it's not unusual for me to use up 2-3 cans of baking powder a month. This was just a good investment. I keep it in quart-sized Ziploc bags, well-sealed, in a cool, dark cupboard, and have had no reduction in quality in three months. Yes, I see a significant improvement in my baked goods, also.