In a small bowl, mix together your gluten free flour and xanthan gum and set aside.

Add the salt, sugar, butter, and water to a medium saucepan. Heat over medium-high heat and bring to a boil.

Decrease the heat to low and add all of the flour into the hot liquid. Immediately stir it in the flour until it's moistened and has absorbed all the liquid. The dough will start to form into a ball. Continue to cook over low heat for about a minute.

Transfer the dough to the bowl of a stand mixer and let the dough cool, no more than 5 minutes. Then, use the paddle attachment to start beating the dough before adding the eggs. This will help re-incorporate the butter if it has separated a bit.

With the mixer running on medium-low speed, add the first egg. Once the egg is beaten and incorporated, add the second egg. Repeat this step until all the eggs have been mixed into the dough. The dough will look curdled at first but with the addition of each egg, the dough will smooth out and come together. Scrape down the bowl as needed during this process.

Once all the eggs are added, mix for 30 seconds to a minute. You want a smooth, glossy dough. Please note, gluten free choux pastry dough is much thicker than traditional dough made with all-purpose flour but should still be pipe-able.

Transfer the dough into a piping bag fitted with a Wilton 1M piping tip.

Heat 2 inches of oil in a medium-large heavy-bottomed pot. While the oil is heating, mix together the granulated sugar and cinnamon and spread on a rimmed plate. Line a second plate with paper towels to drain the churros after they fry.

When the oil is hot (370 degrees), pipe 4-5 inches of dough into the hot oil and use kitchen shears to cut the dough away from the tip. Fry for 1 1/2 - 2 minutes per side, until golden brown and crisp. Fry 3-5 at a time but it will depend on the width of your pot. Be sure to keep the oil between 350-370 degrees.

Use kitchen tongs or a spider strainer to remove the churros from the hot oil and drain on the prepared plate lined with paper towels. Then immediately roll in the cinnamon/sugar mixture. Repeat this process until all the churros are cooked.

Serve immediately, as is, or with optional dipping sauces (see notes).