Gluten Free Cream Puffs

Preheat the oven to 450 degrees.

In a medium saucepan, heat water and shortening until boiling. Combine dry ingredients in a small bowl, then add to the boiling shortening mixture. Stir until the mixture forms a ball. Remove from heat, and allow to cool a bit.

Using a mixer, add the eggs to the dough one at a time, beating well after each. Line a cookie sheet with parchment paper (this works better than greasing the cookie sheet). Scoop 1" balls of dough onto the paper, allowing enough room for the puffs to expand while baking. Bake the puffs at 450 degrees for 15 minutes, then decrease the heat to 350 degrees and bake for another 10 minutes.

To make éclairs: spoon the dough into a ziplock bag, and cut a 1/4 inch triangle off a bottom corner. Squeeze the dough out onto the parchment paper, and bake as directed above.

If you want to make 2" cream puffs, bake the puffs for 20 minutes at 450, then 20 minutes at 350 degrees.