Preheat the oven to 350 F and line a small baking sheet with lightly greased parchment paper. 

Combine the dry tapioca starch, coconut flour, herbs, and baking soda in a bowl and whisk well to combine. 

Add the olive oil, apple cider vinegar, and palm shortening to the bowl. Using a silicone spatula, cut the palm shortening into the dry ingredients, breaking it into small pieces. Lightly stir to combine. The mixture should still be dry but lightly coated with the cooking fat. 

To make the gelatin egg, use a small pot and add the water. Evenly sprinkle the gelatin over the water. Allow the mixture to sit until it hardens. Transfer the pot to the stove and set to medium-low heat. Allow the mixture to come to liquid, being careful to not let it burn. Vigorously whisk until the mixture is frothy.

Immediately add the gelatin egg to the dough and stir until fully combined.

Lightly coat your hands with olive oil. Form the dough into five small, round dinner rolls using your hands and place them on the baking sheet. Bake in the preheated oven for 18-20 minutes, or until crisp on the bottom and baked on the top.

Allow to cool for at least 20 minutes. Top with salt flakes to taste and serve fresh!