In a medium bowl, add rice flour, tapioca flour, potato starch, chickpea flour, and salt. Whisk to combine.
Pour hot water, cider vinegar and oil into bread machine baking pan.
Add flour mixture. Start machine on dough cycle.
When kneading is finished, remove pan from machine until cooled to room temperature, a minimum of 2 hours to overnight.
When ready to continue, combine xanthan gum, sugar, non-dairy creamer, and yeast in a small bowl; set aside.
When mixture is cooled sufficiently, beat 3 large eggs lightly and add to baking pan mixture.
Place pan in bread machine, seating carefully. Set bread machine on Gluten Free Setting and press start.
When eggs are beaten in (about 1 minute), slowly add yeast mixture while machine continues mixing. Close lid and let cycle continue.
When baking cycle finishes, test for doneness with a toothpick. If not quite done, leave in machine for an extra 10 minutes.
Remove from bread machine when bake cycle is complete. Invert pan and gently shake to remove bread. Cool upright on a rack before slicing.