This is my process, and I get amazingly clear beers without filtering. After brewing, I cool my beer (10 gallons) in about 12 minutes. I then put a strainer on top of my fermentor and drain my wort into it. This filters out a lot of the trub, hops, etc. I let all of my beers sit in primary for 3-4 weeks, and depending on the gravity, I'll go from there. If it's over 1.070, I'll secondary, otherwise, I keg or bottle after 4 weeks. Before I bottle, I cold crash my beer at 34 degrees for a few days.
Cold crashing helps drop all of the yeast out of suspension and allows you to siphon very clear beer. After a few weeks in the fridge (whether bottles of keg) my beers come out crystal clear with no help from any other additives. You can use gelatin/irish moss/etc. to help if you're still having problems.
If after doing all of this, you're still seeing haze...then you have problems elsewhere in your brewing process.
He who drinks beer sleeps well. He who sleeps well cannot sin. He who does not sin goes to heaven.
Another HERMS rig...