The companies that produce food for public consumption collectively expend approximately zero effort producing lactose-free dairy products (except for straight-up milk) and exactly zero effort making lactose-free dairy products that actually taste authentic (seriously, lactose-free milk is disgusting). Proper, good-tasting, real-tasting lactose-free milk, cheese, and ice cream just aren't priorities for the food industry; none of them bother trying.
And yet, they readily churn out gluten-free pasta and gluten-free bread and gluten-free versions of anything that may potentially be made from wheat, and although they may be more expensive, they usually make their gluten-free items taste like the real thing.
Gluten intolerance is a very rare condition, affecting less than 1% of the population.
Lactose intolerance is the default condition, with the mutation that causes lactose tolerance in adulthood present and effective in less than half the population.