Ingredients
1 cup (250mL) milk
½ cup (125mL) vegetable oil
2 cups (300g) tapioca flour
2 eggs
1 cup (70g) Cheddar, grated

Method
1. Heat the milk and oil in a saucepan over medium heat for 2 minutes or until the milk comes to a simmer. Add the flour and stir to combine. Transfer mixture to the bowl of a stand mixer. Beat for 2 minutes or until smooth and cooled slightly.

2. Add the eggs, one at a time, beating well after each addition. Beat in the cheese until just combined. Use damp hands to shape tablespoonsful of batter into balls.

3. Line the base of an air fryer basket with baking paper, trimming to fit. Place the balls, 5cm apart, on the baking paper. Cook on 180°C for 15 minutes or until golden and puffed. Repeat with remaining balls.

4. Allow to cool slightly, and serve with tomato relish.

Note: Bread puffs can be cooked ahead of time, and then reheated just before serving.