Just Bento

I use bulghur as a high fibre substitute for rice in many recipes, so I can't see why you shouldn't be able to go the other way around. Rice takes a lot longer to cook than bulghur, so if the bulghur is added uncooked to any recipe (as it is in my falafel recipe) you'd have to pre-cook the rice and decrease the amount of liquid you add.

We non-gluteners can have the lentil snack version from justbento.com which has brown rice. That's my first thing to make this week if I haven't packed the ingrediants yet (Fingers crossed).

Do you think polenta might work? I haven't played with polenta much but you can make a porridge out of it so it must have some gluey qualities.

Oh! I didn't know the recipe in justbento.com was different from the one on justhungry.com, so I see now that brown rice would work.

I find making polenta tries my patience. :) Cornmeal mush is easy though, and that *might* work, but I think rice is stickier.

One of the first bready things I made when I went off gluten was cornbread. It is actually the best cornbread I have *ever* made and possibly the best I've ever had. Here's the recipe for that: http://www.blendtec.com/recipecard.aspx?id=140

I used brown rice flour and fine ground cornmeal (Indian Head brand) and got great results. Also, I think the 9x9 pan is too big -- the cornbread is too thin. I double this for a 9x9 square pan.

I use cous cous. I prefer it to either rice or bulgar wheat.

Oh, I hadn't read the gluten intolerance bit! As you can tell, I don't have a problem with wheat, just reading!

Would quinoa be a worthy substitution?

Not easy to find, but there is a cous cous made with millet that's gluten free.
A number of wholefood websites in Australia seem to stock it, but for the rest of us, stores specialising in West African food seem to be the best bet (it's a speciality of Senegal). Millet cous cous may also be called Karaw.
I going to hunt around for this for myself.