New Dawn Kitchen
Loaf Cakes
Two cozy, tender gluten-free loaves in one masterclass — a rich, moist Banana Nut bread and a lightly spiced Zucchini Cranberry loaf, both naturally dairy-free and incredibly flavorful.
In this on-demand class, I’ll guide you step-by-step through both recipes so you get perfect texture every time: soft crumb, beautiful rise, and that moist, bakery-style slice you normally only get from wheat-based loaves.
Whether you bake them for meal prep, holiday gifting, or everyday snacking, these loaves are easy, reliable, and loved by everyone — gluten-free or not.
You’ll Get:
Full Masterclass Video – Step-by-step guidance for both Banana Nut and Zucchini Cranberry loaves.
Downloadable Recipe PDFs – Clear instructions, dairy-free ingredients, and tips for add-ins and storage.
What You’ll Learn:
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How to get a soft, moist crumb without gums.
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The best gluten-free flours for loaf cakes.
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How to build flavor with spices, fruit, and mix-ins.
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Simple dairy-free techniques for perfect texture.
Ingredients
Contains: eggs and nuts (optional)
Banana Nut: bananas, sugar, rice flour (or millet flour), sorghum flour (or lite buckwheat), light oil, walnuts (optional), chocolate chips (optional), eggs, baking powder, psyllium husk, cinnamon, sea salt.
Zucchini Cranberry: zucchini, sugar, sorghum flour (or lite buckwheat), rice flour (or millet flour), light oil, milk of choice, eggs, dried cranberries, baking powder, psyllium husk, cinnamon or pumpkin pie spice, sea salt, lemon zest.
Ready to Bake Two Perfect Gluten-Free Loaves?
👉 Join the Loaf Cake Masterclass for just $27 (one-time payment!)
Frequently Asked Questions
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.
