YIELD: 12 cream puffs
Preheat the oven to 400F. Line a baking sheet(s) with parchment paper, and set aside.
Whisk together the gluten-free 1:1 flour, white rice flour, sweet rice flour, salt, and baking powder. Set aside.
In a heavy bottom sauce pan over medium-high heat, bring the water and butter to a boil. Once they have reached a boil, stir in the dry ingredients with a wooden spoon until the dry ingredients are completely incorporated, the mixture should look like play dough.
Place the dough in a stand mixer with a paddle attachment. Beat on medium-high speed for a minute or two to cool the dough. Add one egg at a time, beat dough until the egg is completely incorporated. Repeat until all 4 eggs have been added.
Mix on medium-high speed until the dough is smooth. Pipe or scoop the dough onto the baking sheets. Bake for 30 minutes. Turn off the oven, open the door. Leave the the sheets in the oven, with the door open a few inches, until the oven has cooled completely.
Fill or finish however you would like once cooled.
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