For a cake intended for someone with coeliac disease, don’t choose a milk based on the words ‘lactose-free’ alone. Check the packaging for gluten-free information, review the other ingredients and consider the risk of cross-contamination. If you’re only looking to reduce lactose, choose whole or semi-skimmed milk according to the type specified in the recipe, then pick a pack size that suits the amount you’ll use.
Choosing the right milk isn’t enough: you also need to check the other ingredients and avoid cross-contamination during preparation, as the French Association of People with Gluten Intolerance reminds us.
They need to consider both the lactose claim and the type of milk specified in the recipe: whole or semi-skimmed.
Pack size and storage instructions after opening matter when the cake uses only some of the carton.
For a lactose-free cake that’s also suitable for someone with coeliac disease, first check that the entire recipe is gluten-free. Then choose the right type of milk and pack size for the recipe.
| Criterion | What to check | Who it matters to |
|---|---|---|
| Gluten-free status | Check the milk packaging, every other ingredient and the preparation conditions. In the European Union, Regulation (EU) No 828/2014 sets 20 mg/kg as the maximum level associated with the ‘gluten-free’ claim. | When I’m making a cake for someone with coeliac disease, I want to check every ingredient and avoid cross-contamination; around 42% of consumers would make this check their priority. |
| Lactose and milk | Check the lactose claim and the ingredients list: lactose-free milk can still contain milk. | When making a lactose-free cake, I first look for milk with a lactose content that suits my needs, without confusing it with a milk alternative; this would be a priority for around 33% of consumers. |
| Recipe and pack size | Compare the type of milk and its fat content, then check how much you need and the storage instructions after opening. | If my recipe calls for whole milk or uses only a small amount, I want to choose a suitable product and pack size; around 25% of consumers would prioritise this. |
These claims refer to different things. For someone with coeliac disease, choosing the milk doesn’t remove the risk of cross-contamination while the cake is being prepared.
Check the gluten-free information for every ingredient, and prepare the recipe using suitable utensils and a suitable work surface. The French Association of People with Gluten Intolerance highlights the importance of avoiding cross-contamination.
The milk-based products described by Lactel, Candia and retailers still contain milk, even when their lactose content is reduced.
If the presence of milk is a deciding factor, read the ingredients list and allergen information on the packaging.
A cake may only use some of the carton, and storage instructions after opening vary from one product to another.
Compare the amount specified in the recipe with the pack size available, and follow the storage instructions on the carton you buy.
Lactel describes Matin Léger whole milk as lactose-free and suitable for cooking; this product contains 3,6 g of fat per 100 ml.
Candia describes its lactose-free Candia+ milk, with 1,0 % fat, as suitable for all uses.
Carrefour describes a lactose-free semi-skimmed milk with 1,2 % fat, containing milk, lactase and vitamin D.
E.Leclerc describes a lactose-free Delisse product with 1,2 % fat, containing milk, lactase and vitamin D.
Auchan describes a lactose-free UHT semi-skimmed milk with 1,2 % fat, enriched with vitamin D and sold in a pack of 6 × 1 L.
No. The ‘lactose-free’ claim alone doesn’t tell you whether a product is gluten-free. For a cake intended for someone with coeliac disease, check the milk packaging, the other ingredients and the risk of cross-contamination.
Yes. Some products are described by their manufacturers as suitable for cooking: Lactel says Matin Léger whole milk can be used in cooking, while Candia says Candia+ is suitable for all uses. However, you may not get the same result if you replace the whole milk specified in the recipe with semi-skimmed milk.
Start by following the type of milk specified in the recipe. Lactel lists 3,6 g of fat per 100 ml for Matin Léger whole milk; the semi-skimmed products described by Candia, Carrefour, Delisse and Auchan contain between 1,0 and 1,2 % fat. These figures describe the products’ composition, not the result you’ll get in your cake.
No. The lactose-free milk products featured here still contain milk. Check the allergen information for the product you’re considering rather than relying on the ‘lactose-free’ claim alone.
Follow the instructions for the product you buy and keep it chilled after opening. Lactel says to use Matin Léger whole milk within three days, while Candia says to use its product within four days when stored between +1 and +6 °C. Check the packaging before planning to use the remainder in another recipe.