Should I add molasses to this gluten-free recipe?

I tracked down the following recipre to make a batch of gluten-free beer for a friend of mine. I made another one that was primarily hops and honey, tasted rather meady/sweet in the end. The person who submitted the recipe below (full recipe by Eric Constans here: http://www.mrgoodbeer.com/gf/) said it ended up tasting a bit like Coors Light. I wouldn't mind a bit of a heavier taste, so I was considering adding a cup or 2 of molasses. Any advice/suggestions? Should I just leave it alone?

3 lbs. malted buckwheat
1 cup corn sugar
1 oz. Saaz hops
2 oz. Hallertauer Hersbrucker hops
6 lb. rice syrup *
1 pkg. ale yeast (EDME) **

I'd try a half cup first. Molasses will dominate the flavors if you use much more. You can always add a little more after the fermentation ends.