New Dawn Kitchen Community

All-Access Pass

Baked is Better than Bought.
Discover the joy of homemade gluten-free baking with recipes, classes, and a community that gets it.

Imagine This…

You open your inbox and find a new gluten-free baking class waiting for you. You scroll through a recipe library filled with breads, cookies, muffins, and more- every single one tested and gluten-free. And when questions come up, you know you can pop into a monthly live Q&A or the private group and get answers from people who actually understand.

That’s what life looks like with the All-Access Pass.

What’s Included in the All-Access Pass:

All Previous Masterclasses
Instant access to the full library of gluten-free baking classes, perfect for learning at your own pace. Masterclasses cover everything from cakes and cookies to pizza, bagels, scones, and more, so you can bake a wide variety of delicious treats.
Bonus Recipes
Exclusive extras you won’t find anywhere else, including Dutch Baby pancakes, muffins, waffles, and even family-friendly meals like curries, salads, and roasts. These recipes are designed to make everyday gluten-free cooking easier and more enjoyable.
New Monthly Masterclass
Every month, a new masterclass will be waiting for you in your portal, and we’ll let you know by email so you can dive in whenever you’re ready.
Monthly Live Q&A with Katy
Ask questions, troubleshoot recipes, and get personalized guidance directly from Katy to help you succeed every step of the way.
Private Community Group
A welcoming space to connect with other gluten-free bakers, share wins, ask questions, and stay inspired.

Why the All-Access Pass?

Save time: No more endless Google searches and failed experiments.
Save money: Skip the bakery and bake gluten-free breads, muffins, bagels, cakes, and scones at home anytime.
Gain confidence: Know exactly how to adjust recipes for your intolerances.
Stay inspired: With new lessons every month, you’ll always have something to look forward to.

Ready to Bake With Confidence?

Get the All-Access Pass today and enjoy a full year of delicious gluten-free baking, supportive community, and all the resources you need to succeed.

Frequently Asked Questions

Q: I’m new to gluten-free baking. Will this be too advanced for me?
Not at all! You’ll find beginner-friendly classes to help you get started, plus more advanced recipes when you’re ready.

Q: Why do I need this? Can’t I just use a 1:1 gluten-free flour in regular recipes?
Great question! While 1:1 flours can work for a handful of bakes, they often lead to results that are dense, gummy, crumbly, or lacking flavor. As a professional gluten-free baker, I’ve already worked out the flour ratios for you so you get the best flavor and texture every time.

Instead of being limited by what a bagged blend can do, you’ll learn how to combine gluten-free flours to create exactly what you want—whether that’s a chewy pizza crust, a soft tender cake, or a flaky scone. Inside the All-Access Pass, you’ll discover the methods and recipes that make gluten-free baking actually taste amazing.

Q: What if I can’t make the live Q&A calls? Every call is recorded and added to your library, so you’ll never miss out.

Q: Do I need special flours or equipment?
You’ll learn how to use common gluten-free flours, and I’ll walk you through substitutions. No fancy equipment required.

Q: Will you convert my grandmother’s recipe (or other family recipes) to gluten-free for me? I know how meaningful family recipes are, but I don’t offer custom recipe conversions. Since I can’t know what the original tasted like or what the texture should be, I wouldn’t be able to give you a reliable gluten-free version. Instead, the All-Access Pass gives you a full library of recipes and techniques designed to help you bake delicious gluten-free versions of all your favorites—with the right textures and flavors already worked out for you.

Q: What happens after I join?
You’ll get instant access to the full recipe + class library, an invite to the private community group, and each month you'll receive a new masterclass.

Q: Is there a refund policy?
Due to the instant access to all past and current content included with the All-Access Pass, refunds aren’t available.

Q: Can I use these recipes for my microbakery or small business?
No, the recipes inside the All-Access Pass are for personal use only. If you’d like to chat about licensing options, please reach out to us at [email protected]

Alana Lu

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 Gomez

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 Demos

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.

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.