Mix 1/4 cup water, ginger, yeast, and sugar.

Set aside.

Melt butter.

Set aside.

Blend gluten, pecan or almond flour, coconut flour, flaxseed meal, and dark rye flour.

Set aside.

Yeast mixture should be bubbly.

Add the yeast mixture and the remaining 1 cup of water to the bowl of a stand mixer fitted with the paddle attachment.

On low speed add 1 ½ cups of the flour mixture.

Beat on low speed for 1 minute.

Let stand for 10 minutes.

Stir the salt, cardamom, and baking powder into the flour mixture.

Stir the vinegar into the melted butter.

With the mixer on low, add the butter mixture to the dough.

Beat for 1 minute or until the liquid is mostly absorbed.

Change to the dough hook.

With the mixer on medium speed (or the kneading speed recommended by the manufacturer) slowly add the remaining flour mixture.

The dough will begin to come together.

Add the flaxseeds.

Knead for 5 minutes (10 minutes if kneading by hand).

When you are finished kneading the dough should “pull back” when you gently pull some of it out.

Grease a large bowl.

Form the dough into a ball and grease it with butter.

Place the dough into the bowl, cover with a towel and let rise for 1 hour.

Punch down, shape into a loaf and place in a greased loaf pan.

Preheat the oven to 350F.

Let rise until the loaf is about 1 1/2-inches over the rim of the loaf pan, about 40 minutes.

Bake for 40 minutes, or until an instant read thermometer stuck in the middle of the loaf registers 190F.

Let cool in pan for about 2 minutes, turn pan on it's side.

Slide the loaf out and turn the loaf to the other side.

Let cool completely.

Use a very sharp bread knife to cut into slices.