A delicious recipe from Jennifer Espositio!

1 1/4 cups brown rice flour
3/4 cup sorghum flour
1/2 cup arrowroot starch
1/4 cup tapioca starch
1/4 cup quinoa flour
3 cups piecrust flour
1/4 Cup maple sugar
6 tablespoons millet flour
1 1/2 teaspoons xanthan gum
3/4 teaspoon Himalayan salt
1 1/4 cups cold nondairy butter
3/4 cup cold rice milk
2 tablespoons ghee, coconut oil or nondairy butter
1 onion (thinly sliced)
1 cup fresh peas
2 tablespoons fresh sage (chopped)
2 teaspoons real maple syrup
1 butternut squash (peeled, cut into 1/4-inch slices, then cut into thin squares)
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1 recipe Old-Fashioned Gluten-Free Piecrust Dough (sweetener omitted, chilled, and ready to press out)
1 tablespoon olive oil

For the Piecrust Flour: Mix everything together in a bowl, whisking until well blended. Store in an airtight container in the fridge for up to a month.
For the Old-Fashioned Gluten-Free Pie Crust:< In a stand mixer with the paddle attachment, combine the piecrust flour, millet, xanthan gum, and salt and mix on low speed to smooth out any lumps. Add the nondairy butter in small chunks and continue to mix. When the dough starts to look like a crumble, add the rice milk. Turn the mixer to medium speed and mix until the dough starts to stick together. Scoop the dough into a ball and wrap in plastic wrap. Refrigerate for 20 minutes before using in any recipe calling for piecrust. For the Savor Butternut Squash and Sage Galette: Preheat the oven to 375ºF. Line a baking sheet with parchment paper. Coat a large skillet with the ghee (or alternative) and heat over medium heat until it warms and spreads easily around the pan. Add the onion, peas, sage, and maple syrup and stir to coat. Cook stirring constantly, until the onions are caramelized, about 10 minutes. Add the squash, turmeric, and cinnamon and cook until slightly tender, about 10 minutes. Remove from the skillet and set aside. Spread out a sheet of parchment and press the chilled pie dough into a 12-inch circle, about 1/4-inch thick. Use the flat of your hand and pinch holes back together with your fingers as well as you can. It's supposed to look rustic so don't worry about perfection here. Transfer to the parchment-lined sheet. Add the filling to the center of the dough, leaving a 2-inch border of bare crust. Fold the edges of the crust over the filling, leaving the filling in the center visible. Brush the edges with the olive oil. Bake the galette for 35 minutes, until the edges are golden-brown. Remove and let sit for about 10 minutes. Serve warm. Store in the refrigerator for up to 1 day. Tip: This recipe can also be made with a basic pie dough!