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
For the Vanilla Sprinkle Coating
1 cup granulated sugar
1 teaspoon pure vanilla extract
2 tablespoons gluten-free rainbow sprinkles
For the Gluten-Free Sprinkle Doughnut Holes
2½ cups white rice flour
½ cup potato starch
½ cup tapioca starch
½ cup granulated sugar
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
1 teaspoon xanthan gum
¼ teaspoon ground nutmeg
1 large egg
1 cup buttermilk
2 tablespoons vegetable oil
1 teaspoon pure vanilla extract
½ cup gluten-free rainbow sprinkles
Oil for frying
Prepare the Vanilla Sprinkle Sugar
Add the granulated sugar to a medium bowl. Stir in the vanilla extract until evenly distributed throughout the sugar. Spread the mixture onto a plate or baking sheet and allow it to dry for several minutes. Once dry, stir in the rainbow sprinkles and set aside.
This simple coating adds sweetness, texture, and a festive appearance that makes the doughnut holes look irresistible.
Make the Dough
In a large mixing bowl, whisk together the white rice flour, potato starch, tapioca starch, granulated sugar, baking soda, baking powder, salt, xanthan gum, and nutmeg. Mixing the dry ingredients thoroughly helps ensure a consistent texture throughout the finished doughnuts.
In a separate bowl, whisk together the egg, buttermilk, vegetable oil, and vanilla extract until smooth and fully combined.
Gradually pour the wet ingredients into the dry ingredients. Mix with a stand mixer or handheld mixer until a thick dough forms. Fold in the rainbow sprinkles and stir gently until evenly distributed.
The dough will be soft and slightly sticky, which is normal for gluten-free dough.
Shape the Doughnut Holes
Lightly flour a work surface with additional white rice flour. Transfer the dough to the prepared surface and gently pat it into a rectangle about ½-inch thick.
Use a small round cutter to cut out circles, or simply pinch off portions of dough and roll them between your palms to form smooth balls.
Arrange the shaped doughnut holes on a lightly floured baking sheet while the oil heats.
Heat the Oil
Pour oil into a heavy-bottomed pot or deep fryer and heat to 375°F.
Using a thermometer is highly recommended when frying gluten-free doughnuts. Maintaining the correct temperature helps create a crispy exterior while keeping the interior light and fluffy.
Fry the Doughnut Holes
Carefully lower several doughnut holes into the hot oil, leaving enough space between them to cook evenly.
Fry for approximately 1 minute, then gently turn them. Continue cooking until golden brown on all sides and cooked through in the center, about 2 to 3 minutes total.
Transfer the cooked doughnut holes to a paper towel-lined plate to drain excess oil.
Repeat with the remaining batches, allowing the oil to return to 375°F between batches.
Coat the Doughnut Holes
While the doughnut holes are still warm, roll them generously in the prepared vanilla sprinkle sugar mixture.
The warmth helps the sugar adhere beautifully, creating a sweet outer layer with a delightful crunch.
For even more color, sprinkle additional rainbow sprinkles over the doughnut holes immediately after coating.
Serve and Enjoy
Serve warm for the best flavor and texture. These gluten-free sprinkle doughnut holes pair wonderfully with coffee, tea, milk, hot chocolate, or a homemade latte.
Their bright colors and bite-sized shape make them perfect for children’s parties, baby showers, brunch buffets, holiday dessert trays, and festive gatherings throughout the year.
For a bakery-style finish, drizzle the cooled doughnut holes with a simple vanilla glaze made from powdered sugar, milk, and vanilla extract.
Chocolate lovers can dip half of each doughnut hole in melted gluten-free chocolate and finish with extra sprinkles.
Always verify that your sprinkles, extracts, and other ingredients are certified gluten-free when preparing food for someone with celiac disease or gluten sensitivity.
Store leftovers in an airtight container at room temperature for up to 2 days.
For longer storage, freeze the cooled doughnut holes in a freezer-safe container for up to 2 months. Thaw at room temperature and warm slightly before serving.
These doughnut holes can easily be customized with seasonal sprinkles for birthdays, Christmas, Easter, Valentine’s Day, Halloween, or any special occasion.
