baking ingredient questions--yeast free

[Guest guest]

To all you experienced bakers,

Any of you use vegetable glycerine? I just bought some but havent used it

yet. From what I've gathered, it says 1 TBSP= 1/4 c. sugar.

Now, do any adjustments have to be made (sugar is bulkier, so do I need to

adjust other liquids/dry ingredients?). How about baking time/temp

adjustments? Just trying to avert major flops from the beginning, if

possible.

any proven recipes would be appreciated.

Also, has anyone used agar-agar (to replace unflavored gelatin)? Same kind

of questions---do you replace 1:1? Any adjustments necessary?

Thank you!

M.