Estrella damm daura uses "low" gluten barley, enzymes similar to clarex, and special mashing processes. The end product has less than 6ppm gluten protein. This means gluten sensitive people, like myself, can usually make it through 1 or 2 beers before feeling the effects. There are whole threads on this in the gluten free forum. I have spent a lot of time researching it. Its an interesting subject but, it is not a cure all.
I have had it. Its nothing special but, its not bad. It is fairly pricey for what it is though.