That does not mean there are none out there. Several regions around the world produce beer styles that are potentially gluten free. The ancient all-corn beer called Chicha is still to this day produced in South America, especially Peru. Many African beers are made with most, if not all malted sorghum. Asian rice beers could be another source of gluten free commercial beers.
Availability is the key concern here.
Low alcohol beers produced with low hopping rates, such as those above, travel and keep poorly. Most are produced and consumed very locally, some even consumed while still fermenting. My thoughts exactly. That is why I am in the planning phase of opening a brewpub of my own, which will produce at least some gluten free beer, as well menu items suited to gluten intolerant diets among others. If you happen to be in the St. Louis, Missouri, USA area, and would like to attend a meeting of the St. Louis Brews brewclub, I would be more than happy to let you try my latest gluten free batch.