I'm a longtime food truck fan, from way before food trucks were cool. During college in Hawaii, I regularly ate out of trucks parked on the Manoa campus. I ordered what Hawaiians call "plate lunches": an entrée served with two scoops of rice and one scoop of macaroni salad. It sounds starch-crazy to non-Islanders, but to me, it's perfect. If you've never had a plate lunch, get in line at the Aloha Kitchen booth at the March 8 and 9 Arizona Aloha Festival at Tempe Beach Park. You won't be sorry.
In Hawaii (before I was diagnosed with celiac disease), I would order a breaded pork cutlet or breaded fried shrimp and sit on the grass with my friends and munch away before heading to class. Breaded, deep-fried choices were the food-truck staple at the time, so once gluten-free, I figured I was aced out of that form of food delivery.
But recently, I have had a couple of food-truck gluten-free success stories.