“Working the dough” is a common term used to describe the kneading process of traditional gluten-based yeast bread, the kneading process helps develop the gluten. However, gluten-free bread dough is not kneaded, it’s mixed. Gluten-free bread dough is more aptly described as a bread batter; similar to a cake batter, but thicker and stickier.
While you should follow the recipe’s mixing instructions for your gluten-free bread, the suggested time to stop mixing is more of a guideline that says you are good to move on to the next step. Even though you can over-mix a batter to the point where the results would no longer be optimal, generally speaking, gluten-free baking science says you can’t “overwork” the dough because there is no gluten.