Bolo do Caco, Madeira’s iconic flatbread, is a beloved staple of the island’s cuisine. Its soft texture, subtle sweet potato flavor, and golden crust make it a must-try for bread lovers. Traditionally cooked on a hot stone (aka caco), this bread is perfect as a side dish, sandwich base, or simply enjoyed with garlic butter. In this post, we’ll share both the traditional recipe and a gluten-free vegan version so everyone can enjoy this delicious bread.
I don’t think I have ever shared this previously, my father is from Madeira, Portugal, an absolutely stunning volcanic island off the west coast of Morocco.
I grew up eating a variety of dishes from my heritage, and one of my absolute favourites has always been bolo do caco! So I just had to make a gluten free vegan version so that I can continue to enjoy and can share my family heritage with you!
what is bolo do caco?
Bolo do Caco is a flatbread originating from Madeira, a Portuguese archipelago. Its name comes from the traditional method of cooking it on a “caco,” a flat basalt stone. The bread’s unique flavor comes from the inclusion of sweet potato in the dough, which adds a hint of sweetness and softness. Typically served warm with garlic butter, it’s a versatile bread that’s easy to fall in love with.
Madeiran bolo do caco - flatbread recipe
traditional Madeiran bolo do caco
INGREDIENTS
Dough
- 500 g All-Purpose Flour
- 1 small Sweet Potato (white flesh), baked and mashed 100g
- 500 mL Warm water
- 15 g Fresh Yeast
- 1 tsp Salt
- 125 g All-Purpose Flour (add to dough as needed)
Toppings
- 2 Tbsp Butter (plant-based for dairy free & vegan)
- 3 cloves Garlic, minced
- 1 Tbsp Fresh Parsley, chopped
INSTRUCTIONS
1. Prepare the yeast mixture
- Dissolve the fresh yeast in the lukewarm water with the mashed sweet potato. Let it sit for about 10-15 minutes until it becomes frothy.
2. Mix the dough
- Once yeast is activated, in a large bowl, combine the flour &. salt. Gradually add the yeast mixture, mixing until a soft dough forms. You can use your hands, a stand mixer or a dough hook.
- Add additional flour a little at a time (up to 125g) until the dough no longer sticks to the bowl edge.
3. Proof dough
- Place the dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for 1 hour, or until it doubles in size.
4. Shape the bolos
- On a lightly floured surface, divide dough into 6–8 equal portions. Shape each portion into a ball.
5. Second rise
- Place the discs on a floured surface, cover them lightly, and let them rise for another 15 minutes.
6. Cook the bolo do caco
- Slightly pat down the bolos to make them into an 1/2" thick round disc.
- Heat a cast iron pan, skillet, or flat stone over medium heat. Cook each flatbread for about 5 minutes per side, flip and continue cooking until golden brown and slightly puffed. Adjust the heat as needed to avoid burning. Usually takes about 15-20 minutes total.
7. Serve
- Serve warm, traditionally with garlic butter made by mixing warm butter, minced garlic, and chopped parsley. Bolo do caco is also delicious as a sandwich bread or alongside soups and stews. Enjoy!
Notes
Nutrition
gluten free & vegan Madeiran bolo do caco
Equipment Needed
- 1 Dough Hook optional
INGREDIENTS
Gluten Free Flours
- 200 g Millet Flour *see notes for substitutions
- 130 g Sorghum Flour *see notes for substitutions
- 170 g Tapioca Starch (aka flour) *see notes for substitutions
- 100-140 g Brown Rice Flour *see notes for substitutions
Dough
- 1 small Sweet Potato (white flesh), baked and mashed 100g
- 640 mL Warm water
- 20 g Whole Psyllium Husk
- 30 g Fresh Yeast
- 1 tsp Salt
Add-ins to increase rise (optional)
- 2 tsp Maple Syrup
- 2 tsp Baking Powder *corn free
Toppings
- 2 Tbsp Butter (plant-based for dairy free & vegan)
- 3 cloves Garlic, minced
- 1 Tbsp Fresh Parsley, chopped
INSTRUCTIONS
Bake sweet potato
- Bake the sweet potato at 375°F (190°C) for 30-45 minutes. Cool then remove skin mash.
1. Prepare the yeast mixture
- Dissolve the fresh yeast in the lukewarm water with the mashed sweet potato. Let it sit for about 10-15 minutes until it becomes frothy.
2. Prepare gluten free flours
- While yeast is activating, in a large bowl whisk together sorghum flour, millet flour & tapioca starch. Try making your own flours with my how to guide (link in notes).
- Add psyllium husk and salt to flour mixture and whisk together well.
3. Mix the dough
- Once yeast is activated, slowly add it to the gluten free flour mixture from above (minus the brown rice flour). Using a dough hook, your hands, or a stand mixer on low, slowly mix until well combined. It will be very runny at first, that's ok.
- Rest for 5 minutes and it will thicken significantly. Don't skip this rest! It is important to let the psyllium husk absorb some of the liquid.
- After 5 minute rest, add brown rice flour a little at a time until the dough no longer sticks to the bowl edge.
3. Proof dough
- Cover dough with a lid, a damp cloth or plastic wrap, and let it rise in a warm place for 30-45 minutes, or until it rises significantly (about 1/3).
4. Shape the bolos
- On a piece of parchment paper or a lightly floured surface, divide dough into 6–8 equal portions. Shape each portion into a slightly flattened ball. See my video for tips.
5. Second rise
- Place the bolos (dough balls) on a piece of parchment, cover them lightly with plastic wrap or another piece of parchement, and let them rise for another 15 minutes.
6. Cook the bolo do caco
- Heat a cast iron pan, skillet, or flat stone over medium heat. Cook each flatbread for about 5 minutes per side, flip and continue cooking until golden brown and slightly puffed. Adjust the heat as needed to avoid burning. Usually takes about 15-20 minutes total.
7. Serve
- Serve warm, traditionally with garlic butter made by mixing warm butter, minced garlic, and chopped parsley. Bolo do caco is also delicious as a sandwich bread or alongside soups and stews. Enjoy!
Notes
Nutrition
gluten free flour substitutions
Can’t tolerate one of these flours? Here are some substitution options :
Substitute 1:1
Millet Flour: sub buckwheat, teff, sorghum (just make sure to chose at least 2 varieties of flour for the dough – not all sorghum)
Sorghum Flour: sub teff, buckwheat, quinoa flour, or more millet (just make sure to chose at least 2 varieties of flour for the dough – not all millet)
Brown Rice Flour: sub more millet or sorghum, teff, or white rice flour
Tapioca Starch: sub potato starch or arrowroot powder
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