<<Disclaimer: Verify this information before applying it to your situation.>>

Many thanks to those who responded to my request.  Here are two recipes I
received.  (Someone else was kind enough to send a recipe from a cookbook,
but I won't post it here for fear of violating a copyright.)

#1

If the puddings are underdone the texture is not so good, so make sure
they are well cooked.  I use the flour mix from Betty Hagman's third book
"The Gluten Free Gourmet Cooks Fast and Healthy".on page 32 and the recipe
for crepes on page 232.  I use English tartlet pans to make 24 individual
puddings.  US muffin pans would work too.

Follow the instructions on page 232 for Crepes omitting the butter/marg.
Let the batter rest for 1 or more hours. Heat oven to 375 Degs F.

Spray the pans well with GF oil spray (you will be pleased you sprayed
well when you must wash up!).   Put the pans in the oven for 2-3 minutes.

Bring the batter closer to room temperature (2 mins in microwave on
defrost is good for this, or take it out of the refrigerator 30 minutes
beforehand)

Divide the batter between the 24 pans.  Place in oven and reset the
temperature to 350 deg F.

After 25 mins, turn down to 325 deg F.

Check  after 15 mins to see if they are done, although I usually find 20
minutes is better.

#2

I found this recipe in a cookbook put out by The Coeliac Society in the
UK:

2 size 3 eggs
100g (4oz) gluten free flour
235ml (8 fl.oz) milk plus 1 tablespoon water
Pinch of salt  (a definite must)

Make the batter in the usual way.   Cover and leave to stand for 1/2 hour.
Rebeat immediately before pouring into very hot, greased patty tins (the
batter should sizzle).  Cook for 10 -15 mins. at 220C (425F, Gas No. 7)
until crisp and golden brown.