You’re In!

Your masterclass is ready.

First of all — great choice.
You’ve just taken a big step toward baking gluten-free with more confidence and better results.

Before you dive in, I want to show you something — because if you’re excited about this bake, there’s a really good chance you’ll love what comes next.

Want More Than One Great Bake?

Most people don’t stop at just one successful recipe.

Once you see what’s possible with the right gluten-free methods, the question usually becomes:

“What else can I make?”

That’s exactly why I created the New Dawn Kitchen All-Access Pass.

(No thanks, take me to my library ->)

Upgrade to the All-Access Pass

The All-Access Pass gives you full access to the New Dawn Kitchen Community for an entire year.
Instead of buying individual masterclasses one at a time, you unlock everything — past, present, and future.
👉 Upgrade to the All-Access Pass

Here’s what you get when you upgrade:

  • All past masterclasses
    Instant access to every class I’ve already taught — from cakes and cookies to pizza, bagels, scones, and more.

  • Bonus recipes you won’t find anywhere else
    Extra bakes plus family-friendly favorites like muffins, waffles, Dutch babies, and simple meals your whole family will eat.

  • A new masterclass every month
    Each month, a fresh masterclass is added to your portal. We’ll email you when it’s ready so you can dive in when it works for you.

  • Monthly live Q&A with me
    Get help troubleshooting, ask questions, and gain confidence knowing you’re never baking alone.

  • A private, supportive community
    Share wins, ask questions, and bake alongside people who truly understand gluten-free life.

  • Exclusive, community-only content
    Some of my most in-depth lessons, seasonal bakes, and advanced techniques are only released inside the All-Access Pass and are never sold as individual masterclasses.

(Note: Gluten Free Sourdough School is a separate deep-dive program and is not included in the All Access Pass.)

👉 Get Everything with the All-Access Pass

Why Upgrade Instead of Buying One Class at a Time?

Because gluten-free baking gets easier when you stop guessing.

The All-Access Pass is for you if you’re ready to:

  • Stop the trial and error

  • Skip blog recipes that don’t work

  • Quit tossing bakes in the trash

  • Bake with confidence and variety, not stress

This isn’t about baking more for the sake of it.
It’s about having everything you need, in one place, so baking finally feels doable and enjoyable.

From Bakers Inside the Community...

⭐️⭐️⭐️⭐️⭐️

Alana L

I haven't been able to buy a store bought loaf since I made my first one. The worst thing is how smug I've gotten when I walk past the gluten free section!

 

⭐️⭐️⭐️⭐️⭐️

Tia G

My daughter and I decided to whip up a batch of your bagels this evening. While eating it she was blown away at the incredible flavor and was shocked they were GF! She excited exclaimed "can we make these for my birthday and Christmas?!"

It does my momma heart good to let her be able to enjoy "normal" tasting goodies AND we had so much fun baking together!

⭐️⭐️⭐️⭐️⭐️

Nick D

Big hit this evening! Family impressed. They couldn't believe they were gluten free. Of course my Goddaughter told me that for taste they were a 10 out of 10, but I needed to work on the look of those jelly cookies haha.

Use Today’s Purchase Toward the All-Access Pass

Here’s the best part:

✨ Your Masterclass purchase can be applied toward the All-Access Pass today.

That means instead of paying for one class and then buying more later, you can upgrade now and get:

✔ All masterclasses
✔ All bonus recipes
✔ Monthly live Q&A
✔ Community access
✔ Community-only premium content

All for one simple payment of $297.

👉 Yes, Upgrade Me to All-Access

Baked Is Better Than Bought

And this is how you make it happen — again and again.
👉 Upgrade to the All-Access Pass
Your $27 credit will be applied automatically
👉 Upgrade to the All-Access Pass
NICE TO MEET YOU

I'm Katy Davis

After having my first daughter in 2010, we were both diagnosed gluten and dairy intolerant when she was just 7 months old. I wasn't sure what I could even eat, I lost 20 pounds, I was feeling frustrated, lonely, and mad at my body.

I bought a gluten free pancake mix that was dry and flavorless but thought, "hey, it's something." I started tweaking it and making it better. I learned how the different flours worked together and what substitutions I could use. The kitchen became my calm place.

Baking for myself and daughter turned to baking for friends, selling at farmers markets, and ultimately opening my own gluten free bakery in 2014.

Now I use what I've learned to help people just like you bake in their own kitchen. I’ll show you how to incorporate baking gluten free into your life so your kitchen can become your calm place too.