Boil flax seed in 1 ½ cups water for 10 minutes. Remove from heat and allow to cool slightly.
Measure ½ cup warm water (about 110°), yeast, and honey into a small bowl or 2-cup measuring cup. Stir briefly and let soak for 10 to 15 minutes to soften yeast.
Meanwhile, measure rice flour, quinoa flour, arrowroot, psyllium, and spices into a medium mixing bowl and mix together. When flax mixture has cooled to lukewarm, pour it into a large bowl for electric mixer. Add 1 cup of the flour and the yeast mixture and mix on low speed. Add the vegetable oil and salt and mix well on medium speed. Gradually add most of the rest of the flour, reserving ½ cup. Beat at medium speed for 3 minutes, scraping sides of the bowl often with a spatula. Mix in the last half cup of flour with a spoon.
Cover bowl and place in a warm (85°) oven to rise for 1 to 11/2 hours, or until doubled in bulk. Remove from oven and stir with a wooden spoon for one minute. Grease a 9x5-inch bread pan, and dust lightly with quinoa or rice flour. Fill pan with bread mixture.
Put back in the warm oven, heating it a few seconds if it is too cool. The dough will rise very quickly. After 10 to 15 minutes, when the dough is just above the top of the pan, turn the oven on to 350° and bake for 50 minutes. Remove from pan immediately and cool on a wire rack.
Notes
Makes 1 loaf Millet flour and amaranth flour also work well. You can also vary the herbs as desired.