Here is a Gluten-free version for you. Good Luck. I haven't tried them yet, but I want to. I love cream puffs and eclairs. I grew up knowing them and love them. Ingredients: For the Cream Puffs •1 1/8 cups + 2 teaspoons Carla's Gluten Free All-Purpose Flour Blend Recipe*, sifted •1 teaspoon sugar •6 large eggs, at close to room temperature •1/2 teaspoon salt •7 Tablespoons butter •1 cup water •Powdered sugar (optional for top of shell) For the Strawberry Sauce •7 strawberries, pureed (¾ cup pureed) •4 teaspoons sugar Suggested Fillings: •Gluten Free Pastry Cream •Gluten Free Bavarian Cream •Gluten Free Crème Brûlée •No Cook and Sugar Free Gluten Free Chocolate Mousse •Sweetened Whipped Cream •Regular or Dairy-Free Gluten Free Vanilla Pudding •Gluten Free Sauteed Apples •Whatever your heart desires! Instructions: To Make the Cream Puffs 1.Preheat oven to 475°F. 2.Either line a baking pan with parchment paper or a silicone baking mat, which is best to prevent over browning 3.In a medium sized pan, add water, butter, salt and sugar. Once it just begins to boil remove from heat and add the flour mixture all at once. Quickly stir with a wooden spoon until the dough no longer sticks to the sides of the pan. Be certain to blend all dry flour until it is moist. 4.Add the dough to the bowl of your mixer; allow to cool for about 3 minutes; add eggs one at a time and beat each on medium speed (no. 4 on a KitchenAid mixer) until it is well incorporated. 5.Either drop mounds of dough onto your baking sheet or use a pastry bag to pipe out about a 3-inch circle**. No need to leave much room between each cream puff, as they will not expand much. You may smooth out any peaks that form on the top with a wet finger. 6.Turn the oven off and allow them to dry out for 10 minutes. Turn the oven on to 350°F; bake until they are very golden brown, about 55 - 60 minutes for 1 1/2-inch piped dough minutes, and longer for larger ones. I made about 11 larger cream puffs and baked them for about 75 minutes. 7.Remove cream puffs from oven; remove from baking pan and place on a cooling rack. Immediately slice the top half off, leaving a deep enough bottom to fill. 8.They're best the same day, however, if you desire to make them a day in advance, leave them out overnight to continue to dry out. They will shrink a little by the next day, but definitely in shape to serve. Do not place them in the refrigerator, as moisture will soften them. Store them in an air-tight container until ready to fill. Do no fill them until ready to serve, as the filling will soften them. To Make the Strawberry Sauce 9.Puree the strawberries in your food processor or blender. 10.Pour it into a cup or bowl, add the sugar and stir until all the sugar is dissolved. To Fill the Cream Puffs 11.Remove tops from cream puffs, dust with powdered sugar (optional), pour sauce over filled cream puff, and place the lid back on top. Serve as soon as possible or leave out overnight, then place in a sealed container or ziplock bag. Tips *In making my all-purpose flour blend I give the choice of using tapioca four/starch or cornstarch. I used to use tapioca starch, but used cornstarch in this recipe due to my newly discovered tapioca allergies. If you're concerned about using cornstarch due to most being GE (genetically modified (engineered) organism), Bob's Red Mill brand is non-GMO, and is gluten free. **If using a pastry bag or similar decorating device, use a large plain tip and hold the bag/device straight up and down, about 1/8 inch away from the baking sheet. Once your puff becomes the size you desire stop the flow of the dough and lift up. Before removing the tip from the top of the dough twist the tip to prevent a tip of dough from forming. UPDATE: It is extremely difficult to over-bake this recipe, but it is very easy to under-bake it. Recently, I made a batch and made them slightly larger. I made a total of 8 cream puffs, about 4-inches in diameter, and they needed to be baked about 10 minutes longer. I had added 4 miniature cream puffs with the left over dough and those turned out perfect, where the larger ones were still a bit too soft. So...the smaller you make them the better they turn out. If you bake the larger ones long enough, they'll turn out too brown.

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