Make colorful baked gluten-free nonpareils doughnut holes with a tender vanilla crumb, sweet vanilla sugar, and festive rainbow sprinkles.
Colorful, tender, and delightfully festive, this Baked Gluten-Free Nonpareils Doughnut Holes Recipe transforms simple pantry ingredients into a cheerful homemade treat. Each doughnut hole has a soft, cake-like center surrounded by a sweet coating of vanilla sugar and rainbow nonpareils.
A balanced combination of white rice flour, potato starch, and tapioca starch creates a light, tender crumb without using a commercial flour blend. Allowing the batter to rest before baking gives the gluten-free flours time to hydrate, helping the doughnut holes bake with a softer and more consistent texture.
Because these doughnut holes are baked instead of fried, they are easy to prepare without a pot of hot oil. A doughnut hole pan gives them their attractive rounded shape, while piping the batter into the cavities makes portioning quick and tidy.
Serve these colorful treats for birthday parties, holidays, baby showers, weekend brunches, or festive dessert tables. They are especially delicious slightly warm with coffee, tea, milk, or hot chocolate.
Prep Time: 20 minutes Cook Time: 14 to 16 minutes Total Time: 34 to 36 minutes Yield: Approximately 24 to 30 doughnut holes
If you are looking for a fun, colorful, and delicious gluten-free treat, these Gluten-Free Sprinkle Doughnut Holes are guaranteed to brighten any dessert table. Soft and fluffy on the inside with a lightly crisp golden exterior, these bite-sized doughnuts are filled with cheerful rainbow sprinkles and coated in a sweet vanilla sugar finish. They are perfect for birthday parties, holiday celebrations, weekend brunches, bake sales, or simply satisfying a sweet craving. Many gluten-free doughnut recipes can turn out dense or dry, but this homemade recipe uses a carefully balanced blend of white rice flour, potato starch, and tapioca starch to create a tender texture that closely resembles traditional doughnuts. The addition of buttermilk keeps the interior moist while the sprinkles add both color and a touch of sweetness throughout every bite. These homemade gluten-free sprinkle doughnut holes are easy to prepare and look just as impressive as bakery treats. Whether you serve them fresh from the fryer, dusted in vanilla sugar, or drizzled with a simple glaze, they are sure to become a family favorite. Prep Time 25 minutes Cook Time 20 minutes Total Time 45 minutes Yield Approximately 36 doughnut holes
These homemade gluten-free peppermint doughnut holes are soft on the inside, lightly crisp on the outside, and coated in a festive peppermint sugar topping that makes them perfect for holiday gatherings, cookie exchanges, Christmas brunches, or whenever you are craving a sweet minty treat. Made with a carefully balanced gluten-free flour blend of white rice flour, potato starch, and tapioca starch, these doughnut holes fry up beautifully with a tender texture that rivals traditional bakery doughnuts. The refreshing peppermint flavor pairs perfectly with the sweet sugar coating, creating a delicious holiday dessert that is easy to make at home. Whether served with hot chocolate, coffee, or a peppermint mocha, these gluten-free doughnut holes are sure to become a seasonal favorite. Prep Time 25 minutes Cook Time 20 minutes Total Time 45 minutes Yield Approximately 36 doughnut holes
About the Recipe Bake the perfect gluten-free vanilla cake with four easy options. Choose from a homemade gluten-free flour blend, gluten-free all-purpose flour, Measure for Measure flour, or a gluten-free cake mix. This moist, fluffy vanilla cake is perfect for birthdays, weddings, holidays, cupcakes, and every celebration. There is something truly timeless about a classic vanilla cake. Soft, tender, buttery, and delicately flavored with vanilla, it has been the centerpiece of celebrations for generations. From birthdays and weddings to baby showers, anniversaries, graduations, and holiday gatherings, a beautiful vanilla cake has a way of bringing people together. Its simple elegance allows it to pair beautifully with fresh fruit, rich buttercream, colorful sprinkles, edible flowers, chocolate ganache, and countless other decorations that make every celebration unique. One of the greatest misconceptions about gluten-free baking is that cakes cannot be as light and tender as traditional cakes. Fortunately, that could not be further from the truth. With quality ingredients, accurate measurements, and a few simple baking techniques, a gluten-free vanilla cake can have an incredibly soft crumb, rich flavor, and beautiful rise that rivals any bakery cake. At Culibloom, every recipe is thoughtfully developed to make gluten-free baking approachable, dependable, and delicious. Whether you are baking for someone with celiac disease, gluten sensitivity, or simply choosing a gluten-free lifestyle, everyone deserves desserts that taste just as wonderful as their traditional counterparts. This recipe collection was created to give you the flexibility to bake with the ingredients you already have while producing exceptional results every time. Instead of sharing only one recipe, this collection features four reliable methods for baking a delicious gluten-free vanilla cake. The first recipe is a bakery-style cake made completely from scratch using individual gluten-free flours. Sweet rice flour, white rice flour, brown rice flour, and tapioca flour combine to create an exceptionally moist cake with a delicate crumb and outstanding flavor. This option is perfect for bakers who enjoy crafting recipes from the ground up. The second recipe uses a gluten-free all-purpose flour blend, making preparation faster while still producing a cake with excellent texture and structure. It is a dependable everyday recipe that is equally suited for birthdays, holidays, and special occasions. The third recipe uses Measure for Measure gluten-free flour. Because this flour already contains the starches and binders needed for successful baking, it offers one of the easiest ways to prepare a consistently delicious vanilla cake. It is an excellent choice for beginner bakers or anyone looking for a simple, dependable recipe. The fourth recipe begins with a gluten-free vanilla cake mix. With a few homemade upgrades, including pure vanilla extract, sour cream, and rich homemade buttercream frosting, a simple boxed mix transforms into a beautiful celebration cake that tastes freshly baked from scratch. It is the perfect option for busy schedules without sacrificing flavor or presentation. Each cake pairs beautifully with the homemade vanilla buttercream frosting included in this collection. Light, creamy, and perfectly balanced, this frosting spreads smoothly, pipes beautifully, and creates a professional finish whether you are decorating an elegant layer cake, festive cupcakes, or a simple sheet cake. No matter which option you choose, these recipes are designed to help you bake with confidence. Whether you prefer measuring individual gluten-free flours, using an all-purpose blend, relying on Measure for Measure flour, or starting with a quality cake mix, you will have everything you need to create a moist, fluffy, bakery-quality vanilla cake that family and friends will request again and again. Prep Time 30 minutes Bake Time 20 to 35 minutes Cooling Time 45 minutes Total Time 1 hour 50 minutes Yield 8 to 12 servings
Ingredients
For the Baked Doughnut Holes
2 1/2 cups white rice flour
1/2 cup potato starch
1/2 cup tapioca starch
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon xanthan gum
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 large eggs
1 cup buttermilk, at room temperature
1/4 cup unsalted butter, melted and slightly cooled
2 teaspoons vanilla extract
For the Vanilla Sugar and Nonpareil Coating
1 cup granulated sugar
1 teaspoon vanilla extract
4 tablespoons unsalted butter, melted
1 cup gluten-free rainbow nonpareils
Directions
Step 1: Prepare the Oven and Pan
Preheat the oven to 375°F. Lightly grease a doughnut hole pan with nonstick baking spray or melted butter. Greasing the cavities helps the doughnut holes release easily, even when using a nonstick pan.
Step 2: Combine the Dry Ingredients
Place the white rice flour, potato starch, tapioca starch, granulated sugar, baking powder, baking soda, xanthan gum, salt, and nutmeg in a large mixing bowl. Whisk until the ingredients are evenly combined and no lumps remain.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk together the eggs, buttermilk, melted butter, and vanilla extract until smooth and thoroughly blended.
Step 4: Prepare the Batter
Gradually pour the wet mixture into the dry ingredients. Stir just until no dry flour remains and a thick, smooth batter forms.
Allow the batter to rest for 10 minutes. This resting period gives the gluten-free flours time to absorb the liquid and helps produce a softer, more tender crumb.
Step 5: Fill the Pan
Transfer the batter to a piping bag or a large zip-top bag with one corner snipped off. Pipe the batter into the prepared cavities, filling each approximately three-quarters full.
If the pan has deep hemispherical cavities, fill them approximately 80 percent full. Gently smooth the tops with a small spoon if necessary.
Step 6: Bake the Doughnut Holes
Bake for 14 to 16 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
Let the doughnut holes cool in the pan for 5 minutes. Carefully remove them from the pan and transfer them to a wire rack.
Step 7: Prepare the Coatings
While the doughnut holes are still slightly warm, place the granulated sugar in a shallow bowl. Add the vanilla extract and stir until the vanilla is evenly distributed throughout the sugar.
Pour the gluten-free rainbow nonpareils into a separate shallow bowl. Place the melted butter in a third bowl.
Step 8: Coat the Doughnut Holes
Brush one warm doughnut hole with melted butter, coating the entire surface lightly. Roll it in the vanilla sugar until evenly covered.
Immediately roll the doughnut hole in the gluten-free nonpareils, pressing gently so the sprinkles adhere. Repeat with the remaining doughnut holes.
Step 9: Serve
Serve the doughnut holes slightly warm or allow them to cool completely.
Enjoy them with coffee, tea, milk, or hot chocolate, or arrange them on a colorful dessert platter for a special celebration.
Notes
A doughnut hole pan produces evenly shaped treats with an attractive bakery-style appearance.
Piping the batter into the pan is cleaner and generally produces more uniform doughnut holes than filling the cavities with a spoon.
Do not skip the 10-minute batter rest. It allows the gluten-free flours and starches to hydrate, which improves the finished texture.
Avoid overmixing the batter after the wet and dry ingredients have been combined. Mix only until no visible dry flour remains.
If the doughnut hole pan has deep hemispherical cavities, fill them approximately 80 percent full. This helps the batter rise into a rounded shape without overflowing.
Apply the coating while the doughnut holes are still slightly warm. The melted butter, vanilla sugar, and nonpareils will adhere more easily.
When preparing this recipe for someone with celiac disease or gluten sensitivity, verify that the nonpareils, vanilla extract, baking powder, and all other packaged ingredients are certified gluten-free. Prevent cross-contact by using clean utensils, bowls, pans, and preparation surfaces.
Store leftover doughnut holes in an airtight container at room temperature for up to 3 days. The coating may soften slightly during storage.
Uncoated doughnut holes may be frozen for up to 2 months. Thaw them completely before brushing them with melted butter and adding the vanilla sugar and nonpareil coating.
Originally published
March 2026
Updated
September 2026
Reviewed by
Culibloom
