Once the dough rises, lightly dust a silicone baking mat or nonstick surface with gluten-free flour or potato starch and dust your hands too. Transfer the dough to the flour-dusted surface and punch the dough a few times. Cut into three equal portions and roll into a roll shape, dusting with a little additional flour as need to prevent sticking. Transfer the three pieces of dough to the prepared baking pan.
Set the pan aside to rise in about an 80°F environment for 40 - 45 minutes (longer for colder environments) or until the rolls begin to have tiny holes on their tops. (I like to preheat my oven to 170°F, turn it off, leave the door open, and allow my rolls to rise on the center rack.)
Just prior to the rolls completing their second rise, in an empty oven, preheat to 400°F.
Baking soda provides a darker, crunchier crust. You can prevent the top from hardening by basting the raw dough from being crunchy by basting with an egg white and water egg wash. Egg white egg wash softens baked goods.
For mixing by hand, be careful not to overhandle the dough. Mix just until combined.
https://glutenfreerecipebox.com/gluten-free-hoagie-rolls/