The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bread using lactose free milk

DoughSniffer's picture

Bread using lactose free milk

A few years ago, I discovered that I have a slight lactose intolerance. Since then I'm avoiding dairy products when I can and using lactose free milk instead.

Lactose free milk is produced by adding lactase enzyme to regular milk. The enzymes turns about 99.9% of the lactose to glucose and similiar molecule called galactose.

Will my commercial/wild yeast dough perform the same with this composition of sugars? (glucose is perhaps too simple sugar for bread dough)




linder's picture

Hi Guy,

I have the same issue and the lactose free milk works just fine as a substitute for milk in any recipe.  Most notably I've been using it in Peter Reinhart's 100% whole wheat sandwich bread recipe from Whole Grain Breads.


DoughSniffer's picture

Thank you... It'll be very useful substitute in many recipes...

The funny thing is that I was asking the question for that particular bread (absolutely wonderful book)...


dablues's picture

I only use Lactose free milk and have not had any problems.

I'mTheMami's picture

Des anyone have any experience using non cow milk options (specifically rice or almond?)?

WishfulSpirit777's picture

I've used soy and had it perform the same way as a dairy milk. I have not tried almond but I would be interested to see what would happen. As I understand it, the proteins in milk help soften the gluten structure, the fat helps slow staling, and the milk sugars help the bread brown. As far as I know, almond and rice milk have protein, fat, and sugar, so they should work similarly (though perhaps not exactly the same).