h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

My mother's allergic to wheatflower, which initially seems like a huge problem, especially if you eat a heavily bread-related diet.

*small, probably obvious tips*

Always carefully check ingredients lists - even of products which you wouldn't think could contain wheatflower. It's amazing the number of products which use it as a thickener - especially those such as flapjack, which is otherwise a superb alternative to bready snacks.

Because of the above, always ask the person serving you in a resteraunt about what's in your meal - a massive range of soups are thickened with wheatflower, and you don't want to start ravenously gulping your soup down only to feel awful soon afterwards. Be warned!

It is likely that your place of work will mostly only sell bread-related products for snacks - so bring chocolate bars, bananas etc. to keep yourself going.

*alternatives to bread made with wheatflower*

Rye bread - although I think this tastes absolutely foul.

Bread made with cornflower - this can sometimes be just as nice as 'normal' bread, but is usually much more expensive and difficult to find in the shops.

Rivita - tasteless brown pieces of a cardboard-like substance: made acceptable when used in conjunction with a topping such as cream cheese.

Potato - a great and substantial alternative source of starch. But again: mind that some pre-processed 'potato' products don't contain wheatflower as thickener.

Rye bread is usually made with wheat flour as well as rye so it is not a very safe alternative to wheat bread. The same may be true of potato bread and possibly cornflour bread.