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Dairy-free pastries are sweet bread products made without dairy products, suitable for those with lactose intolerance or vegan diets. Some pastries are naturally dairy-free, while others require recipe modifications. Croissants are generally not dairy-free due to the large amount of butter used. Filling may also contain dairy products.
A dairy-free pastry is a sweet bread product made without dairy products such as milk and butter. The term “pastry” can be applied to a number of sweet bread desserts, including croissants and Danishes, and can also apply to the crusts used to make pies. Desserts are generally classified separately from other sweet desserts such as breads, such as cookies and cakes.
There are many reasons why a person would want a dairy-free pastry over a traditional pastry. For starters, some have food allergies and sensitivities to dairy products. Lactose intolerance is the most common problem and since dairy products contain lactose, those with the sensitivity or allergy should not eat traditional dairy pastry. Another reason someone may choose a dairy-free pastry is because they want to avoid eating animal products. Although many vegetarians consume dairy products, vegans do not consume foods derived from animals, including dairy products and eggs.
In case of lactose intolerance, lactose-free milk can be replaced with traditional milk. Someone who adheres to a vegan diet can change a pastry recipe to use soy, rice or almond milk and/or a vegan egg substitute. The vegetable shortening can generally be substituted for butter, although the recipe may require some alteration.
Some pastries are naturally dairy-free. For example, phyllo — also spelled filo — dough traditionally doesn’t include butter or milk, though some recipes may call for the former. Some pie crust recipes call for just vegetable shortenings, while others call for butter.
Butter may be acceptable to those with mild lactose sensitivity, as it has a much lower lactose content than other dairy products such as milk and cheese. For example, butter contains 0.5% lactose while cow’s milk generally contains around 5%. Even goat’s milk, which is sometimes advertised as being suitable for those without lactose sensitivity, has about 4.3 percent lactose.
Croissants are generally off-limits for those looking for a dairy-free pastry, as most recipes call for a large amount of butter. There are lactose-free or vegan substitutes available, but they may not achieve the same texture. Also, the recipe may require modifications.
Another issue to keep in mind when deciding on dairy-free pasta is the filling and/or filling. Some pastries, such as Danishes, may be filled with filling or have some of that filling or another flavored topping on top. The filling may or may not be dairy-free.
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