I'll also be trying some Clarity Ferm in my next beer (all barley) for some gluten-intolerant and celiac friends of mine.
From my own research, you can stamp a 'gluten-free' label in the US if the gluten content is < 20ppm - producing a beer that is even 10ppm (much less, 5ppm like Charlie did) seems that it could let all but the most sensitive enjoy a quality, all-barley beer. Another interesting test would be to also fine the beer with gelatin post-fermentation, so getting the benefit of the CF in addition to any other clarification gelatin may provide. One note - beers brewed with Wheat or Rye are probably still not going to get to the 'gluten free' threshold, however.
One note I found on the homebrewchatter forums, was that a guy brewed an Oatmeal Stout with Clarity-Ferm and said the body was noticeably less-full than he expected. Seems like (and stands to reason), that CF is not discriminant in what proteins it pulls out of the beer, which would even include body-boosting malts and adjuncts. I'm curious to hear other's experiences over time with this!
another question just popped into my head: does CF affect yeast in anyway? Curious if harvesting yeast for future batches after treated with CF would in anyway be negatively affected?