Yes, gluten free nutella doughnuts that actually taste good. Even better – 3 ingredients. This recipe needed to be shared ASAP because they are amazing! I’ve never been a huge doughnut lover, but I’d have one every now and then until I had to be gluten free. And of course, after you can’t have something anymore, it sounds so much better. My mom bought me a doughnut pan for Christmas because she’s had some success at making gluten free doughnuts, but I didn’t think I’d be impressed enough to make them myself.
Mega credit goes to Lauren at Lauren’s Latest for the recipe. I just adapted it to be gluten free and added a chocolate glaze.
I gave a few to my friend who is also gluten free and misses doughnuts, and she seriously got goosebumps they were so good.
*Edited to add…these can also be made in a waffle iron and I like them even better. Mind blown.
3 Ingredient Gluten free Nutella Doughnuts
- 2/3 cup nutella
- 1 egg + 1 egg yolk
- 6 tablespoons gluten free flour*
- 1/2 cup semisweet chocolate chips
- 2 tablespoons butter
- 2 tablespoons corn syrup
- 1-2 teaspoons hot water
- Preheat oven to 350 degrees. Spray doughnut pan with non stick cooking spray and set aside.
- In small bowl, combine nutella, egg, egg yolk, and flour until smooth batter forms. Spoon evenly into pans and spread batter around to fill cavities evenly.
- Bake 8-10 minutes or until thoroughly cooked. Remove from oven and cool 10 minutes before removing from pans. Cool completely.
- In a glass bowl, melt chocolate chips, butter, and corn syrup on 50% power for 25 seconds at a time stirring in between until completely melted.
- Stir in 1 teaspoon hot water, until glaze is thick and smooth. Add another teaspoon as needed, if too thick.
- Immediately spoon glaze on top of donuts. Glaze will set up slightly in an hour or two.
*I used Pamela’s Gluten Free flour, which contains xanthan gum. If your flour blend doesn’t have xanthan gum, you can add 1/8-1/4 teaspoon of xanthan gum. If you don’t have it, just make it with your flour blend – the doughnuts may be a little more crumbly, but they should still taste great.
Tip for filling the pan: I didn’t want to make a mess of the pan when I was trying to fill it, so I had Lo hold a quart size ziploc bag while I dumped the batter into the bag. I just snipped off a corner and squeezed the batter into the doughnut pan – no mess!
Do you have any other easy doughnut recipes? I’m not into the ones with 20 ingredients….