Grease a baguette pan and dust generously with arrowroot flour. Divide water evenly into two containers.

Heat the first container of water over low heat and sprinkle in the gelatin, whisking to dissolve. Set aside 

Heat the second container of water to 110 F. Stir in the honey and sprinkle over the yeast. Set aside for 10 minutes to allow the yeast to proof. If yeast does not froth, discard and start over. 

In a medium bowl, combine cassava, arrowroot and salt. Add palm shortening to the flour mixture and mix to incorporate well.

Add both water mixtures (gelatin/water and yeast/water) to the flour. Use a wooden spoon, silicone spatula or a stand mixer to mix all ingredients well. Let the dough rest to absorb liquid.

Generously flour a piece of parchment with arrowroot. Divide the dough into two balls. Place dough balls on the floured parchment and shape into baguettes, adding more arrowroot as necessary to shape and prevent sticking.

Place baguettes onto prepared baguette pan. Slice diagonally three times across each loaf to allow for expansion. Cover with a kitchen towel and place in a warm spot to "rise" for 35 minutes.

While dough rises, preheat the oven to 400 F.

Transfer risen dough into preheated oven and bake 25 minutes. You should have a nice hard, golden crust.

Remove from oven and let cool on a wire rack to prevent sogginess. If bread becomes stale, dampen slightly and place in a hot oven for 2-5 minutes to re-crisp.

Original recipe yields two (2) 18" loaves.