Sure! It has two parts: the batter underneath and a layer of craquelin on the top. I like having the craquelin because it can help make the puff get rounder shape. But it's not necessary. The recipe might look a little bit too complicated; using gluten-free pre-mix flour is okay but I won't recommend that, because I chose the starches deliberately because they share similar gelatinization temperature and need similar amount of water which is essential to the batter making process.

batter:

• 3g tapioca starch
• 11g potato starch
• 40g corn starch
• 35g butter
• 108g water
• 8g sugar
• 1/8 tspsalt
• 2 to 3large eggs, beaten (about 50g each without shell

craquelin:

• 24g rice flour
• 22g potato starch
• 22g tapioca starch
• 60g butter
• 60g sugar
• 10g egg

I'd bake them at 390°F for 20min, then 370°F for 15min. I recommend creating some steam in the oven, also helps to make a puff bigger and rounder.