Gluten-free bread dough is more like a batter and is very sticky. The floured surface commonly used with gluten-containing dough doesn’t work with this type of dough. For best results, use wet hands to work with it and shape it.
These buns freeze well, but air in the bag can cause the bread to develop frost. If you like to have gluten free bread on hand, consider investing in a food shrink-wrap machine. It vacuums out all of the air so bread stays perfectly frozen until you’re ready to use it.