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Sep 27, 2011 05:38 AM

Can't have dairy, how is butter flavor Crisco and lactaid milk/Silk in baking?

I recently became lactose intolerant and therefore, anything with dairy does not cause a pleasant reaction (i never want to go through this again.)

I recently found a clone recipe for "Pecan Sandies" and wanted to know if anyone's had any experiences using butter flavored Crisco in cookies, et. al.

Also I've had some success using Silk as a replacement for milk in cornbread? Any experience on using lactaid-free milk in baking (biscuits, cakes, etc.).

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  1. soy milk, almond milk, rice milk, even coconut milk all work well in baking.

    I prefer virgin coconut oil to butter flavored crisco ( I prefer anything to butter flavored crisco :=(

    4 Replies
    1. re: magiesmom

      How do you substitute coconut oil for butter in baking? Is it one-to-one part by weight and/or volume?

      1. re: amy_wong

        I sub it 1:1 by volume. Some brands of coconut oil have less coconut flavor than others , info available online. Of course, non have buttery flavor. lots of vegan sites address this issue.

        1. re: magiesmom

          Thanks. I have a great all-butter pie crust recipe, and would like to sub coconut oil. I don't know if the coconut oil pie crusts turn out as flaky though.

          I'm actually partial to the taste of coconut oil so I doubt I'll miss the non-butter flavor.

          1. re: amy_wong

            If you're not vegetarian, try to get your hands on some good, rendered lard. NOT the big-brand stuff that is partially hydrogenated to make it shelf-stable. The kind that you get at an old-fashioned or high-end butcher shop, or that you order from a farm. It makes wonderful, flaky crust and it does not taste meaty. Leaf lard (from only the fat around the kidneys) is considered to be the best for baking but I have used just regular lard before, and I don't think it makes a big difference. And, despite it's bad rap, it's not actually worse for you than either butter. The saturated fat content is about the same.

    2. mrs, I've been using lactose free milk for years - in all my cooking and baking, too. The calcium enriched 2% milk makes a bechamel to die for, that I love in moussaka. I've never had any problems using lactose free milk in anything.

      Today I made my iced coffee with 1/2 strong coffee and 1/2 regular almond milk. I added a squirt of Fox's Malt Syrup to sweeten it. Yum.

      My experience is that Crisco makes a crunchier chocolate chip cookie, rather than a chewy one, but you can sub it for butter if you don't mind the texture change. Pecan Sandies are a crunchy type anyway, so I'm betting it would work fine.

      1. I've had a lot of success with soy milk, and highly recommend Earth Balance as a butter substitute. It performs as well as butter and I prefer it to Crisco.

        1 Reply
        1. re: imgould

          i agree with the rec for Earth Balance. for milk sub, i tend toward unsweetened plain almond milk.

        2. I use almond milk or plain soy milk a lot for baking, or sometimes homemade cashew cream for something that requires something richer.

          As far as a butter substitute, well, nothing really compares to butter, but I would check out just plain coconut or palm oil / coconut shortening (Spectrum makes one made of non-hydrogenated coconut oil). Not the healthiest oil, but works pretty well. Earth Balance makes a solid shortening stick which is unflavored, as well as some butter flavored sticks (haven't tried the latter), and their non-dairy margarine can work Ok too for baking.

          I haven't tried butter flavor Crisco, but I'd agree with the poster above that it's probably to be avoided.

          3 Replies
          1. re: will47

            what about plain old margerine? is that not dairy free?

            My Mom makes all her baked goods w/ margerine except a very few butter-heavy cookies that she actually uses butter for. It sounds scary, and certainly I have replaced margerine for butter in all her recipes that I use, but in all honesty, the difference is minimal. Is margerine horrendous spread plain on bread? yes. Is it horrendous once it's mixed w/ lots of sugar and other ingredients? no, not IMO.

            1. re: danna

              It depends on the margarine. Most margarine, other than that intended for vegans or for folks who keep kosher, has whey and / or other milk products in it - acceptable for someone like the OP who is lactose intolerant, but definitely not appropriate for folks who avoid dairy entirely.

              1. re: will47

                This is an ancient topic, but I just stumbled on it. Any product with a kosher certification with the letter "D" next to it contains milk products.

          2. There are lots of recipes for cookies using shortening or margarine. And cakes and quick breads that use oil. If a recipe calls for melting the butter, oil can substitute. Butter flavor is another issue.

            Short bread cookies (like Sandies) might not be a good type experiment with. The fact that butter is 20% water, 80% can be critical with this type of cookie. (Crisco on the other hand is more like 100% fat).

            As to the milk, in many baked goods water works just as well. The milk adds some sugar (the lactose that gives you problems), and protein. But eggs also provide protein. And the recipe probably already has sugar. I'm not sure the substitute milks do anything special in baked goods. They are sweet and white.

            Does butter really give you problems? I'm intolerant enough to avoid direct use of milk, as in drinking, but don't have problems with modest amounts of cheese, butter, and buttermilk in baked goods.