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.
