• In the bowl of a food processor, mix the cottage cheese and butter until the mixture is smooth and lump free.
• In a medium bowl, mix together the 1 cup + 2 Tbsp. flour mix, xanthan gum, salt, baking powder and sugar.
• Add the dry ingredients to the butter-cottage cheese mixture all at once. Blend in the food processor until fully incorporated.
• Place the dough on a sheet of wax paper. Wrap it in cling wrap and place it in the refrigerator to chill for two to three hours.
• Preheat your oven to 350°F.

Prepare your counter: place a large sheet of wax paper down and dust it with gluten free flour mix. Then get your rolling pin ready.

• Place the well chilled dough on the floured surface and roll into a 12 inch circle. Adding small dustings of flour as necessary.
• Once you have a 12 inch circle, use a butter knife to cut the dough into 12 ‘slices’.
• Starting at the wide end, roll each slice up from the wide end to the tip.
• Place the rolled crescents on a greased or paper lined baking sheet, forming the crescent shape as you place them.
• Bake for 25 to 30 minutes, until tops are golden brown.
• Remove from oven and serve!