In a large bowl, combine sweet rice flour, potato starch, tapioca starch, nonfat dry milk powder, white sugar, xanthan gum, instant yeast, and salt.

Mix the dry ingredients well and set aside.

In a separate bowl, combine water, cider vinegar, vegetable oil, eggs, and egg whites.

Use a heavy-duty mixer with a paddle attachment to blend the wet ingredients until well combined.

With the mixer on the lowest speed, slowly add the dry ingredients to the wet ingredients until completely blended.

Scrape the bottom and sides of the bowl with a rubber spatula.

With the mixer on medium speed, beat the dough for 4 minutes.

Spoon the dough into a prepared pan.

Let the dough rise, uncovered, in a warm area for 60 to 75 minutes, or until it doubles in size.

Preheat oven to 350 degrees Fahrenheit.

Bake for 35 to 45 minutes, or until the loaf sounds hollow when tapped on the bottom.