Hi Alexandra, we used to have a recipe on our website that was a make-your-own gluten-free flour substitute and it consisted of these ingredients:  6 cups stabilized brown rice flour, 2 cups potato starch, 1 cup tapioca starch. You could certainly try substituting buckwheat flour for some of the brown rice flour. If the type of gluten-free flour you've been using also contains xanthan gum, then you'll also need to add this ingredient to your bread recipe. Probably 1 to 1 1/4 teaspoons xanthan gum, depending on the size of your recipe. 

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