3 Ingredient Gluten free Nutella Doughnuts

3 Ingredient Gluten free Nutella Doughnuts

nutella doughnut iced 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.

Gluten free Nutella DoughnutsGluten free Nutella Doughnutsnutella doughnuts iced

3 Ingredient Gluten free Nutella Doughnuts

Author: Val @ That’s What We Did
Prep time:
Cook time:
Total time:
Serves: 6
These doughnuts are gluten free and only take three ingredients. And they are delicious!
  • Doughnuts:
  • 2/3 cup nutella
  • 1 egg + 1 egg yolk
  • 6 tablespoons gluten free flour*

Optional Glaze:

  • 1/2 cup semisweet chocolate chips
  • 2 tablespoons butter
  • 2 tablespoons corn syrup
  • 1-2 teaspoons hot water
  1. Preheat oven to 350 degrees. Spray doughnut pan with non stick cooking spray and set aside.
  2. 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.
  3. Bake 8-10 minutes or until thoroughly cooked. Remove from oven and cool 10 minutes before removing from pans. Cool completely.
To make glaze:
  1. 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.
  2. Stir in 1 teaspoon hot water, until glaze is thick and smooth. Add another teaspoon as needed, if too thick.
  3. 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….


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