AIP Coconut-Free Dinner Rolls

For half a year now, my family has been AIP (which stands for Autoimmune Protocol). My mom and I both enjoy baking, but with limited resources (no grain, no eggs, no nuts), baking has become difficult. Since "normal" baking is out of the question, we've turned to cassava and coconut flour to provide us with the occasional batch of biscuits. Recently, however, I've had to start rotating coconut in my diet, which makes it even harder to bake . . . most AIP bread recipes include at least one coconut product, if not two or three.
So anyway, one night last week I was commissioned with finishing up dinner preparations: should I make stewed apples, or some kind of bread product? I asked my dad which he would prefer and he said, "MMMMM . . . bread product."
Well, after that enthusiastic reaction I didn't want to disappoint, so I had to find a recipe that was both AIP and coconut-free (it wasn't a coconut day). So I pulled up Pinterest (ah, what a lifesaver!) and started to browse . . . and browse . . . but nothing was AIP and coconut-free. Finally I just decided to wing it (with a hefty amount of advice from my mom (Thanks, Mommy!)). Here's what I came up with:

• 1/2 cup cassava flour
• 1 tb. tapioca flour (arrowroot flour will also work)
• 1/4 tsp. salt
• 1/4 tsp. baking soda
• 1/2 tsp. cream of tartar
• 1/4 cup unsweetened applesauce
• 3 tb. water
• 1 tb. olive oil

1. Preheat your oven to 350.
2. Combine the dry ingredients in a bowl.
3. Mix in the wet ingredients. Your dough will be clumpy and hard to stir (wow, I'm excelling at making this recipe sound good). It shouldn't be sticky. If it's too dry, you can add water a tablespoon at a time until it's the right consistency, or add another tablespoon or two of applesauce for a sweeter roll!
4. Roll the dough into small balls and flatten slightly.
5. Bake for 15 minutes and enjoy!