Whipped Cream Puffs

Preheat oven to 400u0b0.
Weigh or lightly spoon white rice flour, potato starch, and tapioca flour into dry measuring cups; level with a knife. Combine white rice flour, potato starch, tapioca flour, xanthan gum, baking powder, and salt in a medium bowl, stirring with a whisk.
Combine 1 cup water and butter in a medium saucepan over medium-high heat; bring to a boil. Add flour mixture, stirring well with a wooden spoon until mixture is smooth and pulls away from sides of pan. Remove from heat; place dough in the bowl of a stand mixer fitted with a paddle attachment; beat at medium-high speed 1 minute. Add eggs, 1 at a time, beating well after each addition. Scrape dough off sides of bowl using a rubber spatula; beat 1 minute or until dough is smooth (dough will be sticky).
Spoon 2 tablespoonfuls dough 2 inches apart onto a baking sheet lined with parchment paper. Bake at 400u0b0 for 15 minutes. Reduce oven temperature to 350u0b0. Bake an additional 18 minutes or until tops are golden brown and puffs sound hollow when tapped. Remove from oven; cool completely on pan.
Cut top one-third of each puff horizontally using a serrated knife. Top bottom half of each puff 1 tablespoon whipped topping. Replace top half of each puff. Sprinkle with powdered sugar. Serve with fresh raspberries, if desired.
When scooping the dough onto a baking sheet, dip the spoon into water after each use to keep the dough from sticking to the spoon.