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, dissolve rapid rise yeast and 1 T sugar in warm milk in another cup, let sit to proof
Using a bowl combine all flours, starches, xanthan gum, baking powder, salt, sugar and gelatin
In another small bowl or stand mixer with paddle attachment, mix the soaked milled chia and yeast mixture together with eggs, coconut oil, 1/ C melted butter and apple cider vinegar
Slowly add 1 cup dry ingredient mixture (THIS IS IMPORTANT) to the wet ingredients in stand and combine until well blended, continue until all dry ingredient mixture has been added, then mix dough for 30 more seconds on medium speed
Roll the dough out into two discs that are 1/3 inch thick on saran wrap heavily sprinkled with white rice flour to about 12 inches
Using a pizza wheel, cut into triangle shaped pieces like you would pizza
Grate the frozen butter on to the disc before rolling it up
So with two discs you’ll do half a pound of butter on each (It’s important that it’s grated on after the discs are cut or the pizza wheel will pick up pieces of the butter and make a mess)
Rollup each piece into the crescent shape (rolling from large end to small end tucking the grated butter in as you go)
Place on a prepared baking 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