In a small bowl, whisk together the psyllium and yeast.

In a large bowl, whisk together the almond milk, applesauce, egg whites and extracts. Dump the psyllium/yeast mix on top and quickly whisk together.

In a medium-sized bowl, whisk together the 2 cups of soy flour, the stevia, baking powder and salt.  Dump the dry over the wet and fold together with a rubber spatula.  Shape the sticky dough into a ball and cover with plastic wrap. Place the bowl in a warm area for 1 hour + 20 minutes (I used a warming drawer set to 90 degrees Fahrenheit).

In a small bowl, add the coconut flour. Take about 2 tbs and dust it over the slightly risen dough.  Gently fold the mixture until it absorbs the coconut flour, then dust another 2 tbs over the dough and fold again. Do this with the rest of the coconut flour, then knead the dough into a ball.

Dust a Silpat with ~2 tbs of soy flour, place the dough on top, then dust again with ~2 tbs of soy flour. Roll the dough into a rectangle, then use a pizza cutter to slice the rectangle into 12 tall triangles.

Create the crescents by rolling the dough triangle, starting from the widest end and rolling to the triangle point. Cover the pans with plastic wrap and place in a warm area for 1 hour (I used the warming drawer again).

Preheat the oven to 350 degrees Fahrenheit and line two cookie sheets with Silpats or parchment paper.

In a small bowl, whisk together the egg yolk and almond milk. Brush the crescents with the egg wash and bake for ~33 minutes, or until golden brown. Let crescents cool on the pan. Serve warm!