Make sure to freeze or refrigerate 1 lb of butter that can be grated
Place 2 T milled chia and 1/2 C warm water in a cup, let soak 2 minutes
Meanwhile, using a stand mixer with the paddle attachment, combine all flours, starches, xanthan gum, baking powder, salt, sugar and gelatIn
Add the soaked milled chia, eggs, coconut oil, 1/ C melted butter, live gluten-free sourdough starter and apple cider vinegar slowly to the flour mixture and combine until well blended about 3-4 minutes
At this point, let dough rise for 8 hours in a bowl
Roll the dough out into a big circle disc shape on counter or saran wrap heavily sprinkled with white rice flour
Grate the frozen or cold butter on to the disc then fold dough horizontally and vertically a few times until the butter is incorporated in
Using a pizza wheel, cut into triangle shaped pieces like you would pizza
Rollup each piece into the crescent shape (rolling from large end to small end)
Place on a cookie sheet at least two inches apart
Let rise for 1 hour on bread proof or 100 degrees
Bake for approximately 18 minutes at 350 degrees, depending on how dark you like them
Brush on more melted butter after they come out of the oven if desired