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, remove from heat and pour in all the flour.
  Mix well until you get a lump-free dough.
  Dry out the mixture for 2 minutes, continuing to stir.
  The dough is ready when it detaches from the pot’s bottom and starts forming a film.
  Remove from heat and place in the stand mixer bowl.
  Start the mixer with the paddle attachment to cool down.
  Alternatively, place in a bowl and cool with electric beaters.
  After a few minutes, add the eggs one at a time.
  If necessary, add another egg by beating it in a small bowl and adding it gradually.
  The dough is ready when it is smooth like custard, firm but not liquid.
  Transfer it into a piping bag.
  Form cream puffs the size of a walnut on a tray lightly greased with margarine.
  To remove excess margarine, wipe with kitchen paper.
  Bake at 392°F in a preheated static oven for 10 minutes.
  Lower to 356°F for another 20 minutes.
  Turn off the oven and let them cool inside with the door open. Fill as desired.