Hi Judith, even with the improved shaping and handling properties that our Gluten-Free Bread flour delivers, it isn't going to feel quite the same as regular bread dough, and shaping will benefit from a bit of practice. Feel free to use a little flour to aide your shaping, if that works better for you, and remember that it's not necessary to aim for a taut surface, the way you would with a conventional artisan loaf. A lighter hand may make shaping easier. 

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