Choux pastry, general questions with gluten free flour
I would suggest piping your dough. 

Also, be sure your oven is thoroughly preheated, and you'll have much better results using a pizza stone or oven steel. I would suggest baking in the middle of the oven on only one layer (don't use two racks at once). Preheat the oven to about 15°C hotter than you are going to bake and then turn it down to baking temp as soon as you put in your puffs. Use the fan (convection) setting if your oven has one. You probably want to use about 15°C lower temperature with a fan than the recipe states unless it specifies with fan. 

My recommendation is put your dough on a piece of parchment paper on a flat metal tray, then slide the whole piece of parchment paper onto the stone/steel (like you were using a pizza peel). 

Just for fun: it's called choux because the puffs look like little cabbages (choux in French).