Gluten Free Cream Puffs

Preparation

• Preheat oven to 450.
• In a small bowl, combine rice flour, potato starch and salt; set aside.
• In a small saucepan, combine water and butter.
• Bring to a boil stirring often to melt the butter.
• As soon as water boils, add in dry ingredients all at once and stir vigorously.
• Keep stirring until dough forms a ball.
• Remove from heat.
• Beat eggs in, one at a time, with an electric mixer to make the dough smooth.
• Drop by tablespoonfuls in an oil sprayed muffin tin.
• Bake for 15 minutes.
• Reduce heat to 350 and bake 20 minutes more.
• Remove puffs from pan and cool slightly on a cooling rack or kitchen towel.
• Cut off the tops of the puffs and use a small fork to remove the soft centers.
• Replace lids and allow puffs to cool completely.
• You can fill the puff with whipped cream or pudding or even a chicken or tuna salad.