buckwheat and teff usage - more liquid?

when I use buckwheat and teff, my dough requires more liquid, usually about 1/2C to get to the consistency I'm use to.

is this kind of to be expected because both are "not really" grain, or ...........?

usually:

2c 90% mixed flour sponge

2c bread

3/4c oats

3/4c ww

1/2c rye

1T gluten w/ Vit C

1/2t malt powder

1c liquid

2.5T unhopped dark malt syrup

2.5t salt

some yeast sometimes.