In a medium bowl, whisk together the cornmeal, sweet rice flour, oat flour, millet flour, sugar, baking soda, and salt.

In a separate bowl, whisk the eggs and milk together until combined. Add the cooled melted butter and whisk to combine.

If using an electric waffle iron, cook waffles according to manufacturer directions, lightly spraying the iron with canola oil.

If using a stovetop waffle iron, be sure to heat up both sides for at least 3 minutes on medium heat. Lightly spray the top and the bottom of the waffle iron with canola oil. Pour scant ¼ cup of batter into the middle of each square of the waffle iron and cook for 90 seconds. Flip the waffle iron and cook for another 90-120 seconds. Gently open the waffle iron to check the waffle and, if needed, continue cooking until both sides are golden brown. Transfer to a wire rack and repeat with remaining batter. The waffles will crisp up on the wire rack.

Eat immediately or reheat in the toaster.

Heat olive oil in a medium skillet over medium heat. Add onions and garlic and cook, stirring, until softened and fragrant, about 2-3 minutes.

Add ground turkey and spices and cook, breaking up the turkey into small pieces with a wooden spoon, until browned.

Add diced tomatoes and cook just until heated through. Remove from heat and set aside.

In a separate large skillet, melt butter over medium-low heat. Add sweet rice flour and whisk until smooth. Cook until just bubbling, about 1-2 minutes.

Slowly pour in the milk in three parts, whisking until smooth between each addition. Cook until it begins to thicken and coats the back of a spoon, about 4-5 minutes.

Fold in the shredded cheese and whisk until completely melted and creamy.