Sent by Carol
Editor: Carol, you can use Lactaid milk for in any baking recipe that calls for milk. The only difference between Lactaid milk and regular milk is that Lactaid includes the enzyme lactase, which breaks down the milk sugar (lactose) that lactose-intolerant people can't digest on their own.
Readers, do you have any advice for using Lactaid in your baking or cooking?
Related: Lactose Intolerance Got You Down? 10 Dairy-Free Ice Cream Recipes
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Q: I recently started baking nothing fancy, just cakes and muffins and was really starting to get into it when my husband was diagnosed with lactose intolerance. Most cake and pastry recipes I've come across require butter. Is there a non-dairy alternative I can use? Please help!