More than a collection of delicious recipes, The Complete Guide to Wheat-Free Cooking celebrates the joys of eating well and encourages the reader to seek foods that maximize health and vitality. Potts chose treasured family recipes, good old-fashioned comfort food, and modified them for people like herself who can't eat wheat. As an insider, she has invaluable insights into what it takes to succeed at making a dramatic diet change. She shows readers how to reproduce the textures and flavors of breads and pastries using non-wheat flours made from rice, garbonzo beans, and corn. She also teaches creativity in working with substitutions for those with multiple food allergies.

The introduction to the book prepares the reader for using new ingredients by explaining their properties. "How much do I use? How hot should the oven be? How long do I bake it? Why can't I just substitute rice flour for the flour in my own favorite recipes?" The book includes recipes for just about everything: breads, soups, main courses, sauces, even desserts and candy. Potts includes tips for measuring grain equivalents and addresses the common problems people encounter using bread machines. There are also recipes for mixes that can be stored or frozen, thus cutting down on preparation time. All the recipes are easy-to-follow and economical to prepare; Potts wants the reader to enjoy making these recipes and gives many helpful hints for doing it right the first time.