Bring 250ml of water to the boil in a saucepan. Add 100g of butter and stir until melted. Sieve together 125g of gluten free plain white flour (make your own) with a pinch of salt and caster sugar onto a piece of parchment paper. When the water and butter mixture is boiling, lift the paper and pour in the flour mixture.
Beat the dough with a wooden spoon until thick. The dough should come away easily from the sides of the pan.
Place into a bowl to cool. Gradually add Gluten free flour and beaten eggs to the bowl, one at a time, beating thoroughly between each addition. The mixture should be able to drip easily from the spoon.
Pipe onto an ungreased baking tray. Bake at 200*C/180*C Fan/Gas mark 6 for 20-25 minutes until puffed and golden.