Gluten-free doughs require different handling than traditional wheat-based breads. The absence of gluten means overmixing creates dense, cake-like texture rather than developing elasticity. Mix just until ingredients come together - the dough should look slightly shaggy and feel slightly sticky. Unlike wheat bread, you cannot rely on kneading to develop structure. Instead, proper hydration and binding agents like xanthan gum and psyllium husk create the necessary texture. Work quickly but gently, using fork or spoon rather than aggressive mixing. This technique prevents the stodgy, difficult-to-eat texture that can plague gluten-free breads while ensuring even ingredient distribution.