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Gluten-Free Herbes de Provence Buns

Golden brown puffed savoury herbs de Provence buns are gluten free, dairy free and delicious hot out of the oven.
Cook Time1 hr 30 mins
Total Time1 hr 30 mins
Course: Sides
Cuisine: American
Keyword: Breads, Egg Free, Gluten Free, Thanksgiving, Vegan
Servings: 12
Calories: 159kcal
Author: Healthy World Cuisine


  • 1 and 2/3 cup almond milk warmed to 110 degrees F(you can exchange with soy milk, coconut milk or even cows milk)
  • 1 package yeast
    or about 2 and 1/4 teaspoons
  • 16 oz Gluten Free Flour Mix (I used Bob's Red Mill Homemade Wonderful GF Bread Mix, Gluten Free but use whatever one you like)
  • 1 egg - 1 whole egg
    plus enough egg whites to make 3/4 cup (or can use vegan gluten free egg replacer)
  • 1/4 cup butter (I used lactose free margarine but you can also use vegetable oil)
  • 1 tsp apple cider vinegar
  • 1 tbsp herbs de Provence
  • 1 tsp sea salt for the mix and a little extra for the topping
  • cooking spray
    to prevent your bread from sticking to your muffin tin or paper muffin cups
  • sesame seeds
    optional- garnish

milk and egg glaze

  • 1 tbsp almond milk
    (or any milk of your choice)
  • 1 egg (or skip this is going vegan and just brush with the milk)


  • Preheat 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.
  • Place 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.)
  • Add 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.
  •  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.
  • Garnish 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.
  • Bake your gluten free herbs de Provence rolls for about 45-50 minutes or until your toothpick comes out clean.
  • Enjoy 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.


Either use a vegan egg replacer or 1 tablespoon ground flax seed mixed in 3 tablespoons of water for each egg replaced to keep this recipe vegan or plant based.


Serving: 1bun | Calories: 159kcal | Carbohydrates: 25g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 37mg | Sodium: 240mg | Potassium: 16mg | Fiber: 4g | Sugar: 1g | Vitamin A: 170IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg