Agar Percentage?

Did a search on here and the web didnt come up with much in line with what i need to know so im asking :).

What percentage is either agar or gelatin typically used? Im sure it will vary a bit depending on the type of bread but im merely looking for a starting point. In most non baking recipes agar powder and gelatin are 1 for 1 exchange does that apply here?

Only interested in the percentage because im already gluten free, vegan, low allergen and have enough substitutions to contend with. I have no interest in looking up the weight of different gluten flours and other ingredients to convert a recipe over to my needs. I only use BP now because it makes converting easier and more successful for me.

Just one of the many things im experimenting with now that ive found this community where i can get advice from those with more experience. Thank you for your input.