If you post the recipe it would be a lot easier for someone to possibly work out a glaze using g.b. in place of the frit.
One thing I really like about these forums is the knowledge gained by all of us through information sharing and suggestions. Someone coming back to this post at a later date might gain insight from your question and possible answers, if they can see the original and adapted recipes. (that being said, if your glaze is a “trade secret” I can understand why you might not want to post it. )
- D.M.Ernst likes this