The waffle recipe I used had the whites whipped prior to adding other stuff, the flours themselves are just heavy (higher oil content and just different makeup) and work a bit differently. I think you’d probably need to reduce the flour amount and increase other stuff to fluff it up more, or maybe just mix a few different non-wheat flours together, but honestly I’ve only made them a handful of times so haven’t done a lot of tweaking. I don’t mind them being a bit heavier, personally, it makes them more filling and lasts a while, plus it’s more of a whole meal due to the protein and fiber.

If you have a discount grocery store near you for “slightly out of date” dry goods (past the sell by date, but perfectly fine otherwise - you often see the stores in rural areas), you can often find non-wheat flours there. Thats basically my strategy, my grocer is just cheaper than most due to exceptionally low overhead costs.

Or if your regular grocery discounts goods about to pass the sell by date to get rid of them, you might be able to find it cheap that way.