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Gluten-Free Herbes de Provence Buns

November 20, 2014

Golden brown puffed savory gluten-free Herbes de Provence buns are gluten-free, dairy free and delicious hot out of the oven. 

Gluten-Free Herbs de Provence Buns- Bam's Kitchen

Cut one in half and slather a little butter while the steam rises and bite into the crispy crust and the tender middle.

Gluten-Free Herbs de Provence Buns-Bam's Kitchen

These little Golden brown puffed savory Herbes de Provence buns are gluten-free, dairy free and delicious hot out of the oven. These would be the prefect accompaniment to any Thanksgiving meal or any time you want to have a savory snack or for sandwich bread in the kids lunches.  I made something extra special with my gluten-free herbs de Provence buns the other day. It is a surprise and you will have to stay tuned to read more about the upcoming recipe.

Gluten-Free Herbs de Provence Buns- Bam's Kitchen

I first made a batch of pull apart buns using regular wheat flour and in my opinion they were a complete failure. I swear I don't know what happened but after 2.5 hour of kneading, and letting it rise and making ball and then waiting for them to rise again I want something that is out of this world and it wasn't. These rolls were just plain old boring and texture was not the best.

As the boys were huddled in my kitchen poking and prodding at my failed wheat flour/yeast rolls that just came out of the oven, I worked on my gluten-free herbs de Provence buns. I used Bob's Red Mill Homemade Wonderful GF Bread Mix, Gluten Free, 16 oz (1 lb) 453 g. Every time I work with this product I have successful results and it is much easier than making standard wheat flour/yeast buns. You can feel to swap with any of the Gluten Free (GF) bread mixes you enjoy but this is the one that I have access to in Hong Kong.

Gluten-Free Herbs de Provence Buns-Bam's Kitchen

I tested the Bob Mills GF bread product with almond milk and also used a vegan gluten-free egg replacement. However the best results were with real eggs as they came out lighter and fluffier and you really get a nice golden brown glaze on top using egg. The bread even has those little nooks and crannies on the inside and that crispy crust on the outside that I love.

Gluten-Free Herbs de Provence Buns-Bam's Kitchen

I followed the instructions for baking by hand but had to make some BAM alterations to meet my needs. I used almond milk instead of cow milk. I also used my lactose free butter instead of real butter. I added Herbes de Provence and salt to the mix. I also glazed the top of the rolls with an almond milk and egg mixture and I also added sesame seeds (Yes, some of my sesame seeds are black. Have fun with your toppings) and sea salt on top before baking. However one of the best changes was baking these rolls in a muffin pan. In addition, I did not put just enough mix to meet the sides of the pan, instead I placed a dollop of it in the muffin pans and let the mixture rise above the sides of the muffin tin for some beautiful looking buns.

Gluten-Free Herbs de Provence Buns-Bam's Kitchen

I am sad to report that I had made these gluten-free herbs de Provence rolls for myself but my teenagers prefered these muffins to the regular wheat flour and yeast recipe. So guess what? I was only able to eat one of the 12 rolls myself and the other 11 have mysteriously  vanished and must have been taken by gremlins.

I encourage you to try this recipe and add your own fun additions. By all means you do not need to add herbs de Provence but may try some fresh rosemary, basil, sage or maybe if you are not lactose intolerant add some cheese. Maybe you want to make them sweet and add some honey or sugar alternative and apples and cinnamon. I guess the ideas are endless and try whatever your little heart desires.

Gluten-Free Herbs de Provence Buns-Bam's Kitchen

These delicious gluten-free herbes de Provence buns are best eaten hot out of the oven. You can also microwave or reheat in oven on low heat just to reheat them through before serving. I also highly recommend storing them in the refrigerator in a sealed plastic bag or tupperware so they stay fresh longer and freeze them within 3 days if they are not eaten right away. (If you are looking to save some time on your hectic Thanksgiving day these could be easily be made in advance and frozen and just heat up on the day of your event)  I am sure they would last at least 3 days in the refrigerator if you do not have gremlins.

Have a super day!



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Healthy World Cuisine (HWC) Magazine is committed to provide a lifestyle traveling culinary experience featuring fresh ingredients, easy recipe preparation and culinary enjoyment. READ MORE...

Gluten-Free Herbes de Provence Buns

By HWC Magazine  , , , ,

November 20, 2014

Golden brown puffed savoury herbs de Provence buns are gluten free, dairy free and delicious hot out of the oven.

  • Cook: 1 hr 30 mins


almond milk - 1 and 2/3 cup warmed to 110 degrees F(you can exchange with soy milk, coconut milk or even cows milk)

yeast - 1 package or about 2 and 1/4 teaspoons (the bob mills GF bread mix includes one right in the bag)

Gluten Free Flour Mix - 16 oz (1 lb) 453 g (I used Bob's Red Mill Homemade Wonderful GF Bread Mix, Gluten Free but use whatever one you like)

egg - 1 whole egg plus enough egg whites to make 3/4 cup (or can use vegan gluten free egg replacer)

butter - 1/4 cup (I used lactose free margarine but you can also use vegetable oil)

apple vinegar - 1 teaspoon of cider vinegar

herbs (herbes) de Provence - 1 tablespoon fresh minced (or any fresh or dry herbs of your choice

sea salt - 1 teaspoon for the mix and a little extra for the topping

cooking spray - to prevent your bread from sticking to your muffin tin

sesame seeds - optional- garnish

milk and egg glaze

almond milk - 1 tablespoon (or any milk of your choice)

egg - 1 egg beaten (or skip this is going vegan and just brush with the milk)


1Preheat your oven to 190 degrees C or (375 degrees F) I do this so it gets my kitchen warm and cozy and a nice place for my rolls to want to rise.

2Place your warmed 110 degree F milk in a small bowl with the yeast and leave it set for about 5 minutes until the yeast has a chance to start foaming up. The yeast packet was included inside the Bob Mill's GF bread mix and I do not know if this is different than other yeasts but I did not have to use and sugar or honey to get the yeast active. (It is very important that your milk is not too hot or it will kill the yeast and if it is not warm enough it will not activate the yeast.)

3Add the yeast mixture, egg (or egg replacement if want it vegan), melted butter (or butter alternative of choice), apple cider vinegar and 1/2 cup to your GF flour bread mixture. With regular beaters, beat slowly and add one 1/2 cup of GF flour at a time and be certain to scrape down the sides of your bowl occasionally. Add herbs de Provence and sea salt just until mixed. Your dough will be very wet and sticky. Set aside.

4 Spray your cupcake/muffin tins with cooking spray or oil so the do not stick. Place large heaping spoonfuls and fill up your muffin tins evenly over the 12 cupcake/muffin holders. My heaping spoonfuls overfilled the muffins tins by a little and this is okay.

5Garnish with sesame seeds (or maybe just a little more herbs de Provence on top) and combine your almond milk and egg glaze and slather over each roll in the muffin tin and add a little sea salt on top if you wish. (if vegan just skip the egg and glaze with either soy/almond or milk of choice) Place a greased plastic wrap delicately over your rolls and place in a warm place with no drafts for about 25 minutes until they rise.

6Bake your gluten free herbs de Provence rolls for about 45-50 minutes or until your toothpick comes out clean.

7Enjoy your delicious gluten free herbs de Provence muffins hot out of the oven with a little butter, if you wish, or use these rolls to make your favorite sandwiches.

  • I do not have gremlins yet, but I know the day is coming. These look delicious. Wish I had one hot out if the oven with butter right now. 🙂

  • Redawna

    These sound wonderful! I do not usually eat GF but I have a few friends who do and I would definitely make these for them.

  • Love all your alterations and add-in’s to these, BAM. The herbes de provence, salt, and sesame seeds are such nice touches to add a lot of flavor. These buns look good even raw in dough form sitting in the pan! Can’t believe it’s gluten free. Your boys are lucky to enjoy your kitchen experiments.

  • kitchenriffs

    These look great! And loaded with flavor — I’d probably eat them instead of regular wheat buns too. 😉 Really nice recipe, and we need a gluten-free bun recipe. So thanks for this!

  • I love using herbs de Provence. It makes everything taste so good. These rolls are gorgeous and I have no doubt that your gremlins have very good taste!

  • These herbs look delicious, I bet they add a great flavour with the fluffy buns 😀
    I really want to try these (eat them all for dinner!)

    Choc Chip Uru

  • I love recipes that mix up so well – the buns look heavenly Bam, sad though you only got to enjoy one.
    Have a super day.
    🙂 Mandy xo

  • I can’t decide if these look like a scone or an American biscuit. Either way they look amazing, possibly the best gluten free food I’ve seen, apart from beef.

  • These buns look so fluffy and golden! I bet they are delicious with the herb mix, too.

  • Oh my! I can’t wait to try this recipe … never thought of using my herbes de provence in bread! Beautiful photos too 😉

  • Oh my gosh, Bobbi! One of the best things about Thanksgiving dinner is the buns and these are so perfect! I just want to bite into them right this minute. I can’t believe you only got to eat one! lol. You’re going to have to start baking when the boys are at school! I love Bob’s Red Mill products, too! I love that these are gluten-free so that everyone can dig in! Another fabulous recipe! Sharing 🙂

  • Oh all you had to show me was that picture with the butter melting. Who can resist rolls hot right out of the oven? It is pretty amazing at how fast food disappears in your house – maybe you’re right…gremlins.

  • Looks beautiful!! I would never have known they are gluten free.

  • Those look really good. I have seen few GF rolls that look good enough to eat. (sorry) Yours look like something I WANT to eat.

  • These look wonderful- and they’re gluten free!

  • These look so good–wish I could bite into one of them now! 🙂

  • How frustrating when all that work ends up in a flop. Glad you were able to bake up these winners…they look divine!

  • The crusty tops look perfect. Fresh bread is so delicious and so worth the work involved. And I know how quickly food can disappear with teenagers in the house 🙂

  • I can smell these buns cooking with that herb de provence. What a heavenly smell! The texture of these buns and that butter melting on the cut face…what else would one need for dinner?

  • Hi Bam, sounds like your boys really love your cooking, these look really delicious!

  • I am so going to try making rolls using my muffin tin! They look fantastic 🙂

  • Perfect timing! I was writing my Thanksgiving menu and realized I needed bread. I love these GF buns. I’ll give these a try! Thanks for the recipe!

  • hotlyspiced

    The gremlins get into everything around here too and they also leave behind a trail of mess. Clearly they have no idea how to clean up a kitchen. I think these vegan rolls are perfect for a Thanksgiving celebration and I do love herbs de provence – that would flavour the rolls beautifully xx

  • These buns look delicious Bobbi, I love the herbs in it and they have such a great texture for gluten free…yum!
    Enjoy your weekend 🙂

  • Hi stranger… this was the perfect post for me to barge in on after not showing up for months! I was just debating ordering rolls from our local bakery. But the last three lines here- bake early and store in freezer screamed in my head… yes I can do that. And the herb de provence thing will be perfect for T day.
    Thanks! wendy

  • Oh, these look absolutely amazing! Cannot believe it is gluten free 😉 I love herbs de Provence, but cannot find any thyme here in Australia that has a similar taste to the thyme I have back in France!

  • I hate to say it but I can’t believe these are gluten-free! Many gluten-free bread products tend to have a bad rap but these look quite the contrary! Pinning! Hope you’re having a lovely weekend, Bam!

  • BOOM! These look amaze balls. I can’t wait to try this, and to eat this. Love that they are GF too. 🙂

  • shashi @

    I haven’t tried Bob’s Red Mill Homemade Wonderful GF Bread Mix yet – Bobbi – these rolls sound so fabulous! And look so airy and wonderful!

  • I love your gremlin stories! I wish I had more than one gremlin around here then I could bake more often without feeling the need to resist eating it all myself! These look lovely and steamy fresh. I’m a big fan of herbes de provence and have a jar of that herbes de provence salt I sprinkle on absolutely everything.

  • Marlene

    Hi Bobbi:
    Thanks for this! As you well know, I am gluten and dairy intolerant and finding a product such as this is thrilling for me! Of course, I am familiar with Bob’s Red Mill, even here in Hong Kong, but I have never seen their ‘bread making’ product. I’ll have to take a look at Olivers as they are bringing in more and more GF products. Anyway, looking forward to bun out of the oven that I can eat. Hope you’re well! xx

    • Bams Kitchen

      So nice to hear from you Marlene. You can purchase Bob Red Mill gluten-free bread making products in HK at Times Square- City Super, in Oliver’s in the Princes building and on rare occasions in City Super in IFC. Happy Baking dear and miss you dearly!!!

  • Apple Inc.

    Hi Bobbi:
    Thanks for this! As you well know, I am gluten and dairy intolerant and finding a product such as this is thrilling for me! Of course, I am familiar with Bob’s Red Mill, even here in Hong Kong, but I have never seen their ‘bread making’ product. I’ll have to take a look at Olivers as they are bringing in more and more GF products. Anyway, looking forward to bun out of the oven that I can eat. Hope you’re well! xx

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