1 cup any kind of milk (I’ve use soy or almond milk)
pinch of salt
5 tablespoons Bob’s Red Mill brown rice flour
1 teaspoon vanilla
2 sticks unsalted butter
1 cup regular sugar
1/2 cup Nutella
In a small saucepan, whisk flour into milk and heat until it thickens (stir constantly). Remove from heat, stir in vanilla and salt and let it cool to room temp. This is important because if you don’t let it cool, the end result will be lumpy and will separate.
Cream the butter and sugar together in mixer. Add cooled milk/flour mixture and beat until it resembles whipped cream.
Add in the Nutella and then mix again. Additional Nutella can be added depending on your taste.
Let all ingredients come to room temperature before baking! All ingredients incorporate into batter much easily if they’re at similar temperatures.