I have not used lactose free milk or glucose in my baking. The only thing I can suggest is that you try using one of those substitutions in a recipe, but not both, to isolate which one is the problem. For example, try using rice or soy milk in muffins with the glucose. Or, try using the lactose free milk with regular sugar in the same recipe. One thing to consider is that if you are using glucose syrup, you may need to reduce the other liquids in your recipe to make sure your batter doesn’t end up too thin. That can cause problems with cakes and muffins.

I hope that helps!

Selina

I was just wondering if you’ve ever baked gluten free things with lactose free milk? (still cows milk, not soy or rice milk). And at a stretch with glucose instead of table sugar? no matter what combination of flours I use, my biscuits turn out fine (although I have to add extra butter) but I can’t get my muffins and cakes to work properly and I suspect its a combination of using lactose free milk and glucose (although sugar free muffins don’t work either so maybe its just the lactose free milk).

I’d be really interested to know you or anyone else has had success with these things.