*I can’t always tolerate many of the healthier, gluten-free flours; e.g., sorghum, buckwheat. Therefore, my gluten-free flour mix is 3 parts Asian white rice flour (which is very finely ground) and 2 parts cornstarch. I gently mix three one-lb bags of the Asian white rice flour and two one-lb boxes of cornstarch in a very large bowl and then store the mix in several airtight containers. It’s a very economical mix that works well in most recipes. No refrigeration is needed. If you do a search online or look in the celiac listserv archives, you will see tons of variations on these puffs. Some add vanilla to the recipe, some add salt, some add sugar, and some add all three (or even more ingredients). As I stated, different gluten-free flour mixes can be used. Use your favorite flour mix that is not overly heavy. One gluten-free flour mix that was used in a recipe on the celiac listserv for puffs was a mix of ¼ cup millet flour, ¼ cup sweet rice flour, and ½ cup potato starch. (Of course, if you don't need to eat gluten free, you can use whatever flour you choose.) Non-dairy butter can be used for those who are dairy intolerant. (I made these puffs with margarine before I knew butter is better for one who has no dairy issues.) I just tried making these with coconut oil and the flavor and texture are great, but the batter was not the right consistency. When I get the amount right, I’ll update this info to let you know for sure. You can only use this recipe to make éclairs or savory rolls. Insert batter in a pastry bag (or zipper-type plastic bag with corner snipped to appropriate width) and make a tube of batter. Bake. Slice off top of roll and reserve. Cool. Fill. Replace top. Sandra would make hers ahead and freeze; then she’d simply thaw and fill them.