This starchy root is a staple for millions around the world, but consuming it raw could lead to cyanide poisoning.

1. Heat the oven to 350 degrees Fahrenheit with a rack in the middle position. 2. Grease two 8-inch round metal cake pans and line the bottoms with parchment paper. 3. Whisk together the flour, ...

Remember, cornstarch loses its thickening power at very high temperatures, so add it toward the end of cooking. Arrowroot is an excellent, gluten-free, and paleo-friendly thickener that works well ...

Combine the flour, cornstarch or arrowroot with the remaining 1/2 cup ... Jeanne Jones is the author of 33 cookbooks, most recently "Cooking From the Cupboard" (Rodale Press).