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Discover the secrets to making Bolo do Caco, Madeira's iconic flatbread, with this ultimate guide! Whether you're craving the traditional version with its pillowy texture and subtle sweet potato flavor or seeking a gluten-free vegan alternative that's just as delicious, we've got you covered.

Gluten Free & Vegan Madeiran Bolo do Caco

Traditional Bolo do Caco, Madeira's iconic flatbread, with its pillowy texture and subtle sweet potato flavour will be sure to please!
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Prep Time: 15 minutes
Cook Time: 44 minutes
Rest & Rise Time: 45 minutes
Total Time: 1 hour 45 minutes
Servings: 6 servings

Equipment Needed

Author: Trish

INGREDIENTS
 

Gluten Free Flours

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)

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

Make your own gluten free flours!
Check out my how to videos and posts here. It is fast, easy and you can save a ton of money making your own gluten free flours!
Want your own Dough Hook? Please consider using this link to my affiliate Amazon account. It won't cost you anything extra but I'll get a very small kick back, a way to say thanks for sharing ♡
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
 
Nutrition calculated without toppings based on 6 bolos.

Nutrition

Nutrition Facts
Gluten Free & Vegan Madeiran Bolo do Caco
Serving Size
 
1 g
Amount per Serving
Calories
516
% Daily Value*
Fat
 
3.1
g
5
%
Saturated Fat
 
0.3
g
2
%
Sodium
 
440
mg
19
%
Potassium
 
3885
mg
111
%
Carbohydrates
 
125.4
g
42
%
Fiber
 
10.2
g
43
%
Sugar
 
22
g
24
%
Protein
 
9.8
g
20
%
Calcium
 
1485
mg
149
%
Iron
 
9
mg
50
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Please comment to let us know how you liked it!!