Congratulations!!

If egg replacer works in it then it is an egg free recipe (or can be).

I would like to know about the texture after rising. Is it like a gluten dough that can be molded? Or is it more like a batter? (which is what I get using Cara's Best Buns). I need something that I can mold because I really want to start making challah again for our orthodox Christmases. It's been 3 (4?) years now and it just doesn't feel right without the challah bread... which is braided.

I would think buckwheat would work out the same. The things that I get a 'gluten type' feel from are things that I use a fair amount of buckwheat. ie. waffles.