CelloDad, who is gluten sensitive, loves my #buckwheat bread. And at least one kid - who is not gluten free - prefers that over the luxury ciabatta.
Bonus: no gluten means no kneading! You just throw all the ingredients into a bowl, mix it well, and put it into a breadpan. I don't even bother waiting for the yeast to rise.
Kasha is good too: you can make it sweet or savoury. Same with galettes bretonnes, nomnom.