Gluten-free adventures with rice flour?

I'm new to gluten-free cooking, and have been experimenting almost entirely with white rice products. I made some egg noodles tonight that were just rice flour, egg/yolk and xanthan. My significant other declared "wow, they actually taste like normal pasta!" Although they didn't taste much different than the Asian rice noodles I use all the time, I was really tickled about their being a nice healthy yellow, and that I could roll them out to the second to thinnest setting. I've also found that rice flour makes great brownies- my family inhaled them at Easter, and my cousin and her husband were happy to be able to eat them during passover. My first attempt at bread wasn't so good, though. I wondered about aerating it using whipped egg whites, but I haven't tried yet. Is anyone else spurning the siren call of the seven-flour blends or the packaged baking mixes and going simple? I'd love to hear about your trials and successes.