2 1/2 cups gluten free bread flour
2 teaspoons baking powder
4 ounces non diary cream cheese, softened
1/2 cup almond milk
4 ounces non dairy “mozzarella” cheese, grated
1 large egg, plus 1 lightly beaten egg
1/8 teaspoon salt
2 tablespoons chopped fresh basil leaves or (1/2 teaspoon) dry oregano
1. In a large bowl mix the non dairy cheeses, egg and almond milk. In a different bowl, mix bread flour blend, baking powder, salt and herbs. Mix the flour mixture into the egg mixture until incorporated. Cover and refrigerate for 15-20 minutes.
2. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Create medium sized round buns, using 2 tablespoons and place on the baking sheet.
3. Brush buns with lightly beaten egg. Bake for 25 minutes or until golden- brown. Let them cool slightly before serving .The buns keep well, covered in the refrigerator up to 4 days.