Bake colorful Baked Gluten-Free Nonpareils Doughnut Holes in a doughnut hole pan for perfectly round, fluffy treats coated in vanilla sugar and rainbow nonpareils. A fun recipe for birthdays, holidays, and celebrations.
These Baked Gluten-Free Nonpareils Doughnut Holes are a lighter twist on the classic fried favorite. Soft, moist, and fluffy with a delicate cake-like crumb, they are brushed with melted butter, coated in vanilla sugar, and finished with colorful gluten-free nonpareils for a fun and festive treat. They are perfect for birthdays, holidays, baby showers, brunches, or whenever you are craving a homemade sweet treat without frying.
Made with a carefully balanced blend of white rice flour, potato starch, and tapioca starch, these baked doughnut holes have a tender texture and delicious vanilla flavor. They come together easily with simple pantry ingredients and bake in less than 20 minutes, making them an excellent choice for busy bakers.
Prep Time: 20 minutes
Cook Time: 14 to 16 minutes
Total Time: 36 minutes
Yield: Approximately 24 to 30 doughnut holes
For the Vanilla Sugar Coating
1 cup granulated sugar
4 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 cup gluten-free rainbow nonpareils
For the Baked Doughnut Holes
2½ cups white rice flour
½ cup potato starch
½ cup tapioca starch
½ cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon xanthan gum
½ teaspoon salt
¼ teaspoon ground nutmeg
2 large eggs
1 cup buttermilk, room temperature
¼ cup unsalted butter, melted and slightly cooled
2 teaspoons vanilla extract
Step 1: Prepare the Oven and Pan
Preheat the oven to 375°F.
Lightly grease a doughnut hole pan with nonstick baking spray or brush each cavity with melted butter. Even if the pan has a nonstick coating, greasing it helps ensure the doughnut holes release easily.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the white rice flour, potato starch, tapioca starch, granulated sugar, baking powder, baking soda, xanthan gum, salt, and nutmeg until thoroughly combined.
Step 3: Combine the Wet Ingredients
In another bowl, whisk together the eggs, buttermilk, melted butter, and vanilla extract until smooth.
Step 4: Make the Batter
Gradually pour the wet ingredients into the dry ingredients and stir until no dry flour remains. The batter should be thick, smooth, and easy to pipe or scoop.
Allow the batter to rest for 10 minutes so the gluten-free flours fully hydrate. This helps create a softer, more tender crumb.
Step 5: Fill the Doughnut Hole Pan
Transfer the batter to a piping bag or a large zip-top bag with one corner snipped off.
Pipe the batter into each cavity of the doughnut hole pan, filling each about three-quarters full. Gently smooth the tops with a small spoon if necessary.
Step 6: Bake
Bake for 14 to 16 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
Allow the doughnut holes to cool in the pan for 5 minutes before gently removing them and placing them on a wire rack.
Step 7: Prepare the Coating
While the doughnut holes are cooling slightly, stir together the granulated sugar and vanilla extract in a shallow bowl.
Place the gluten-free rainbow nonpareils into a separate shallow bowl.
Melt the butter if needed.
Step 8: Coat the Doughnut Holes
Brush each warm doughnut hole with melted butter.
Roll each one in the vanilla sugar until evenly coated.
Immediately roll the doughnut hole in the gluten-free nonpareils, gently pressing the sprinkles onto the surface so they adhere well.
Repeat until all doughnut holes have been coated.
Step 9: Serve
Serve slightly warm or completely cooled.
These colorful baked doughnut holes are delicious with coffee, tea, milk, hot chocolate, or as part of a festive dessert table.
A doughnut hole pan produces evenly shaped, round doughnut holes with a bakery-style appearance.
Piping the batter into the pan creates cleaner, more uniform doughnut holes than spooning the batter.
Allowing the batter to rest for 10 minutes before baking improves the texture of gluten-free baked goods.
Always verify that the nonpareils, vanilla extract, baking powder, and all other ingredients are certified gluten-free if baking for someone with celiac disease.
Store the doughnut holes in an airtight container at room temperature for up to 3 days.
Freeze the uncoated doughnut holes for up to 2 months. Thaw completely before brushing with butter and adding the sugar and nonpareils.
For an extra festive presentation, drizzle the cooled doughnut holes with a simple vanilla glaze before rolling them in the nonpareils.
If your doughnut hole pan has deep hemispherical cavities, fill each cavity about 80% full rather than three-quarters full. This allows the batter to rise into a nicely rounded shape without overflowing, resulting in bakery-style doughnut holes with a more uniform appearance.
