Why are gluten-free doughs sticky?

Gluten-free dough does not contain gluten, which is the substance than binds 99% of the water and gives the dough its ideal texture.

The water-binding agents in gluten-free flour are more sensitive. If the dough is worked too hard, they will tear and release the water. This water can no longer be bound properly and will lead to a dough that is sticky - because unprocessed cold starch does not bind water.

A gluten-free dough that is sticky and too soft may have been caused by the dough being kneaded too hard or for too long, or the wrong quantity of liquid may have been added.