Gluten Free Sandwich Bread and Faux Pumpernickel

I made this lovely loaf of sandwich bread using the recipe from Shauna James Ahern's book Gluten Free Girl Every Day.  I'm not going to post the recipe because she makes her living developing recipes, but I am going to rave about it. (Pardon the exclamation points.)

The finished product is light and crusty, slices beautifully (when cool) and toasts up beautifully.
It's >50% whole grain!
It's faster and easier to make than any of the GF bread mixes I've tried!
The loaf released from a pan that had merely been sprayed with olive oil!  Most of the bread mixes I've tried create an adhesive-like batter, which sticks unless I use solid fat (butter, coconut oil, or shortening) to grease the pan.

OK, raving over.   To provide a full and fair review, I will warn you that this recipe contains 3 eggs and 1/4 cup of butter, so it's not suitable for a vegan, low-fat, egg-free diet.  It's also a batter bread, and came out looking like it had been baked in a Pullman pan.

I made the loaf in the picture using buckwheat flour for the whole grain, and my  All Purpose blend, which is a recipe I got from the Shauna Ahern's blog, Gluten Free Girl and the Chef.  I sprinkled the top with golden flax seeds.  I also used my 4" x 10" bread pan, because the narrower, longer pan seems to work better for GF loaves.

The bread was so good that I immediately made a second loaf, adding 1 T of instant espresso, 1 T of cocoa powder, 1 t of caraway seeds and ~ 1 t of molasses.  It was a wonderful faux pumpernickel (faumpernickel?) for pastrami & Swiss cheese sandwiches.