Why does gluten free dough require different handling than wheat dough?

Gluten-free dough is very sticky owing to the starches and gums used.  It behaves like Velcro in that once you get some on your fingers,  more dough will stick to them and it’s difficult to get the stuff off.

I have a few notes in the book about handling dough.  My tips include using ice cream scoops of various sizes to scoop out portions of dough for muffins, cookies, or breads.  I also suggest spraying plastic wrap with vegetable spray such as PAM and handling gluten-free dough through the plastic wrap so that fingers never touch it.  That also creates a smooth surface on the dough and an attractive finished product.