Dairy products are considered gluten-free and safe to use in celiac disease. However, secondary and transient lactose intolerance is commonly seen at time of diagnosis with celiac disease and in cases of uncontrolled disease. The damage and inflammation of the lining of the small intestine (villous atrophy) results in loss of lactase which is the enzyme that helps in the absorption process of the lactose (the main sugar of milk and other dairy products). In the absence of other diseases that may cause lactose intolerance; normal absorption of dairy products is expected within 1-2 months after gluten withdrawal is initiated⁽¹⁾.

References:
(1) Aaron, L., Patricia, W., Ajay, R., & Torsten, M. (2018). Celiac disease and lactose intolerance. International Journal of Celiac Disease, 6(3), 68-70. 

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