There need no particular stress to having the best of ingredients when something edible needs to be made. It is common fact that a product is only as good as the very ingredient that goes to making it and it is no different in the case of baking bread as well. When care is taken to have the best in terms of quality constituents, it would naturally follow that the bread would be good and true to form too.
The importance of the flour
It could be said that the flour is the most important part to baking bread and more so if it needs to be gluten free as much as possible. Most bread is about seventy-five percentage by weight as flour and it is mostly the flour that can be rich in gluten, something that needs to be paid sufficient attention to.
There is a certain feel to the best flours and it is the best in terms of quality of flour that gets reflected in the best bread forms possible. It must be said that keeping bread gluten free is surely going to push up the costs to high levels as gluten free flour is rather an expensive item to have.
Doing without eggs
The most important non-vegan part of bread would be the eggs used in them. It is really hard to find a substitute for eggs and with most common folks that use vegan bread; it is more a preference as to what goes in the bread instead of the eggs.
Eggs in bread are what give it the softness and rich feel and taste. It is thus a rather important aspect to baking bread that needs careful substitution. The common practice is to use a mixture of flax seeds and some common nuts like almond and walnut to make up for the loss of essential oils needed for the much sought after taste. This is one part that is left to individual taste than any preference and mostly it is through a series of trial and error that the most suited combination in terms of measure and composition is arrived at.
Using baking soda judiciously
When trying to make up for the loss of eggs in a bread recipe, it is a common temptation to be liberal in the use of yeast and baking soda. People doing so should be warned that the bread in such cases tend to be dry to the feel and mostly without life. It is more or less an insipid feel to the composition of the item.
The need for balance in cooking
That most types of cooking is more a balance of items that often interact with each other strengthening some effects while at the same time neutralizing out some other aspects. Thus it would be the right approach to handle the vegan and gluten free bread with a balance that is best achieved with experience. There is no such thing as the right way to do it and it is mostly a trial and error approach that works best.