Blender cheese bread on tapioca starch (pão-de-queijo style): blend 40 g of Gouda and 20 g of Parmesan, add 120 g of tapioca starch, an egg, 80 ml of milk, 80 ml of vegetable oil and a pinch of salt, blend smooth, fill silicone muffin molds ¾ full and air-fry 15 minutes at 180 °C. Light, stretchy, cheesy puffs. Makes ~8; serves 4.
Instructions
- 1
Blend the Gouda and Parmesan until finely chopped.
- 2
Add the tapioca starch, egg, milk, oil and a pinch of salt; blend until completely smooth.
- 3
Fill silicone muffin molds about ¾ full — they puff as they bake.
- 4
Air-fry at 180 °C until puffed and golden.
15:00
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Frequently Asked Questions
Can I use regular flour instead of tapioca starch?
Not for this one — tapioca starch is what makes the bread stretchy and chewy inside (it’s the same principle as Brazilian pão de queijo, which is naturally gluten-free). Wheat flour would bake into ordinary muffins; look for tapioca starch near the gluten-free flours.
No air fryer — can I use the oven?
Yes — bake at the same 180 °C in a preheated oven; give them a few extra minutes and pull them when puffed and golden. Silicone molds matter more than the appliance: the stretchy batter releases cleanly from silicone.
Why did my cheese breads deflate?
Some settling is normal as the steam inside escapes — they’re hollow-ish and stretchy, not cakey. Deflating badly usually means underbaking: wait for a deep golden color, and let them cool a couple of minutes in the mold before pulling them out.
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