Aw, Electra, I know wheat allergies are tough. It’s not just avoiding wheat but checking labels for gluten content…seems it’s in just about everything that’s been processed. If I knew you were comin’ I’d have made buckwheat pancakes instead. 
Is it just wheat allergies or are you celiac? You’re probably already aware that, these days, there are a lot of alternative grains you can use. For those who aren’t familiar…the problem is getting the right mix of grains to mimic the texture of goods usually baked from wheat flour. See, it’s the glue (gluten) in the wheat (along with eggs) that helps give baked goods their texture. Baked goods made from alternative flours are often more gritty and heavier than wheat flour and have a tendency to fall apart. The secret, if there is one, is to use a combination of various gluten-free flours that will result in a lighter less grainy texture.
Bob’s Red Mill is a great brand. They sell all kinds of grains, including a wheat-free all purpose baking flour. That’s great 'cause it eliminates the need to find the right balance of gluten-free flours to create decent baked goods. The best flours for baking are rice flour, sweet rice flour, potato flour, potato starch flour (these two are different), tapioca flour, buckwheat flour, and a variety of bean flours. Cornmeal, corn flour and cornstarch are frequently combined with those flours. Gluten-free pastires tend to crumble, so xanthan gum (white powder sold in a little pouch) is often added to help hold the mixture together and keep it from crumbling.
Gluten-free grains good for eating, as you would rice, are amaranth, buckwheat, quinoa, corn, rice, tapioca, oats and millet.
For pasta I find I rather like the ones made from rice flour. Of couse, it doesn’t have the taste of semolina but it’s very good and not sticky.
There are tons of books available and lots of gluten-free recipes on line that are worth persuing if you’re looking for yummy recipes and a hand in how to put it all together. 
I think a lot of people who don’t feel well or think they’re suffering from some other malady are really allergic to wheat and just don’t realise it. Frankly, it ain’t all that it’s cracked up to be. A lot of people, though not technically allergic, would do better to avoid it.
