And yet, you’ll see many people posting elsewhere on social media that it shouldn’t be relevant.

Can’t imagine trying to share a life with someone who didn’t share my values, but there seems to be a contingent that think that other things should be more important.

I would argue that a lot of the computational based problem solving , from middle school through early undergraduate years, focused on topics historically oriented to boys’ interests, aren’t a good measure of innate math talent either.

But those have historically left a lot of female students behind.

Male or female, most students are really looking to get through math requirements with plug-and-chug replication of algorithms to get to an answer - not genuine problem solving or abstraction. However, being able to reproduce an answer on a very slightly different problem, or just one with different numbers to plug in, does very little towards using mathematical as a means to model problems independently and find solutions.

Looks interesting, and an interesting way to work with nuts. Always looking for other GF options and I do use almond flour in a lot of recipes.

That said, while can understand not tolerating gluten free grains such as millet, teff, sorghum, rice or corn, I’m not sure why there aren’t other flours and starches you can work with.

I’m having a hard time understanding why an intolerance would also extend to tubers (potato flour & starch; manioc - cassava flour & tapioca flour; sweet potato flour; arrowroot starch); flower seeds (buckwheat/sarrasin flour) or legumes (Romano, fava or chickpea flour) but not nuts.

So the childhood favourite ‘Mrs Frisby and the Rats of Nimh’ was onto something.

King Arthur’s uses ‘cleaned’ wheat starch, supposed to be <20 ppm gluten.

This isn’t ok for many with wheat allergy or gluten intolerance that is not celiac.