baking ingredient questions--yeast free

[Guest guest]

I posted this this morning, but for some reason, I don't see it on my email,

so I'm re-posting. Sorry if this is a dup. for you all.

> 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.

>