I have been on a little bit of a baking kick lately, mainly because I have not really been happy with the recipes I have used in the past for Bryan-safe baked goods. While Bryan certainly seems to like everything just fine, I want to be able to bake things that everyone in the house will be happy with (rather than having to make both "Bryan-safe" cookies and "Everyone else" cookies.) That means that the resulting products need to have good texture and good flavor- and as little soy flavor as possible. That seems pretty difficult, given the no-milk-no-egg parameters, but I have a ton of cookbooks and websites to help me out, so here goes...
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