One of my favorite gluten-free restaurant meals is Ethiopian food eaten with injera. Injera is a spongy crepe-like flatbread that is made with teff. Teff is a grass native to Ethiopia and Eritrea. Once made into a flatbread you use it to eat the lentils, chicken, beef and veggies that make up a delicious Ethiopian meal. Many US Ethiopian restaurants cut their injera with wheat to save money, but some make it with 100% teff, making it gluten-free! My favorite Ethiopian place in San Francisco, Moya, offers both gluten-free and non-gluten-free versions of injera. Whole Foods (at least the one near me) also sells packaged injera that can be eaten at home. The MIT Global Ideas Competition also has an awesome entry that proposes to bring teff-based artisan food products to the US.