Steps

• Bring the water to a boil with the margarine, salt, and sugar.
  Mix the xanthan gum with the flour.
  As soon as it boils, pour in all the flour.
  Mix well until obtaining a lump-free mixture.
  Let it dry for 2 minutes, continuing to stir.
  The mixture is ready when it detaches from the bottom of the pot and starts forming a film on the bottom.
  Remove from heat and place in the stand mixer bowl.
  Start the machine with the paddle attachment and let cool.
  Alternatively, place in a bowl and cool with an electric mixer.
  After a few minutes, add the eggs, one at a time.
  If needed, add another egg, beat it in a small bowl, and add little by little.
  The dough is ready when it becomes like a thick pastry cream, firm but not liquid.
  Transfer it to a piping bag.
  Form cream puffs the size of a walnut on a baking tray lightly greased with margarine.
  To remove excess margarine, clean with a paper towel.
  Bake in a preheated static oven at 392°F for 10 minutes.
  Lower the temperature to 356°F for another 20 minutes.
  Turn off the oven and let cool inside with the door open. Fill as desired.