Hi Jan, agar agar isn't an ingredient that we tend to bake with while testing recipes or mixes in the test kitchen. We find that xanthan gum produces the textural results we're looking for in gluten-free baking, so that's our stabilizer of choice. If you'd like to experiment with using agar agar, you should start by using about two times as much agar agar as xanthan gum, as see how you like the results. We wish you good luck in your baking! Kye@KAF

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