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.
Finally, combine dry ingredients: Swan potato starch flour, cassava flour, baking powder, salt, baking soda, garlic powder, and onion powder until thoroughly combined.
Next, combine water, egg and melted butter. Pour the egg mixture into the flour mixture and mix until combined and thin pancake-like consistency.
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.