• First, preheat oven to 400 F. 
• Second, grease mini quiche pans well or a mini pie or hamburger bun pan. 
• Thirdly, measure and weigh your flours. 
  4 1/2 oz Swan Potato Starch Flour, 2 1/4 oz cassava flour
• Finally, combine dry ingredients: Monk fruit sweetener, Swan potato starch flour, cassava flour, baking powder, salt, baking soda, buttermilk powder, garlic powder, and onion powder until thoroughly combined. 
  1 tbsp monk fruit sweetener, 1 tsp baking powder, 1 tsp pink salt, 1/2 tsp baking soda, 1/8 tsp garlic powder, 1/8 tsp onion powder, 1/2 tsp powdered buttermilk
• Next, combine water, egg and melted butter. Pour the egg mixture into the flour mixture and mix until combined and thin pancake-like consistency.
  1 large egg, 2 tbsp melted butter, 3/4 cup water
• Finally, pour batter into a measuring cup that will hold approximately 4 cups. 
• Transfer batter into a Whipped Cream Dispenser (0.5 liters).
• Use 2 cartridges to charge the Whipped Cream Dispenser.
• One cartridge after the other.
• Be sure to shake well after each cartridge.
• Allow cooling for 10 minutes.
• After 10 minutes hold the Whipped Cream Dispenser upside down and spray batter into each mini quiche pan or into a mini pie/hamburger pan.
• Fill each pan close to the top before going on the next.
• If there is extra in the bottle go back and fill in the ones that look to be less than the others.

NOTES: Be sure to follow the manufacturer’s directions for the Whipped Cream Dispenser. It must be held upside down before spraying out any of its contents. This allows for the contents to be nice and fluffy.

• Top each bun with Everything Bagel Seasoning, sesame or other seeds or not.
  
  1 tsp Everything Bagel Seasoning

BAKING:

• Bake 8 – 10 minutes for the hamburger bun pan and 10 – 15 minutes for the quiche pans. 
• Bake until the top of the bun gets slightly brown. 
• Lastly, remove from the oven. 
• Allow to cool slightly.

TO REMOVE:

• For quiche pans: Set the Mini quiche pan on top of a small canning jar and use a small knife to go around the edges until the quiche pan breaks free from the bun.
• For the hamburger bun pan: simply turn over and allow the buns to fall out.
• Brush extra melted butter on top the buns using a pastry brush.
• Makes three 4 inch quiche buns or 6 hamburger buns.
• In the event of leftovers wrap individually in parchment paper or wax paper and freeze.