Sticky corn starch croquette

It's the water in your skin more so than anything else that makes it stick to your hands; generally the most effective way to prevent any kind of water-based dough or batter from sticking to your hands is by greasing them. Some of the fat might get into the dough, but not really enough to make a difference.

Any kind of fat will do. Vegetable oil is the economical choice but margarine or shortening will coat the hands much more effectively.

If you've got gloves then it's even easier, just spray them generously with cooking spray before you put them on and start to work the dough.

I would normally suggest covering your hands in a bit of flour, but that sort of defeats the purpose of cooking gluten-free. Maybe you can get the same effect by covering your hands with a bit of corn starch.