As provided in the book River Cottage Gluten Free by Naomi Devlin, this gluten-free choux pastry enables me to create her chocolate eclair recipe, something that I am very thankful for. Below are some hints from Naomi on how to tell if choux buns are properly cooked.
A simple white gluten free flour mix gives good results here. If you have some sweet rice flour, try using this as part of the flour mix – the high amylopectin content makes for the biggest puff. When you bake choux buns, make sure they are dry inside, as they may seem cooked and firm, yet still be full of doughy strands. If you squeeze a cooked bun and there is any squidge, put them back into a low oven to dry out. If in doubt, choose a sacrificial bun and check.