So the bucket I used for my GF beer was oxycleane'd, sat in my basement for a month, and then sanitized with no-rinse sanitizer immediately before the wort went in (but I rinsed out the sanitizer solution anyway)
Do you see this being an issue?
It's hard to say, Seb. I'm not an expert on cleaning products - so hopefully someone who is can jump in on this. If, as KevinM said, you don't have any defects or ridges within the bucket that can hide any residual beer/traub, and your cleaning procedures were thorough, it's probably fine. But, as he also cautions, there are many other places that gluten can hide during the brewing process.
When my wife was first diagnosed, many friends invited us over to try cooking gluten free for her. She got sick often. Those people meant well and cleaned as they normally did, but they just didn't understand the levels of cleanliness necessary nor did they sufficiently protect against cross-contamination.
One of the challenges with gluten allergies is that people's sensitivity to the allergen is quite variable. The FDA considers less than 20ppm gluten to be gluten free. However, studies have found some individuals were sensitive to contamination below that level. If you truly want to know if you fall under the 20ppm level, you can buy test strips from ezgluten.com.
I'll let the crowd know about the procedure... maybe give them a few ounces and see how it goes.
I think that's the way to go. Let them decide whether to take the risk. If some don't, they'll probably still appreciate the gesture and might even offer to help out for the next brew day. Beer and pizza are two of the biggest things Celiacs miss. There are some good GF pizza's out there, but not much good GF beer! (Lui Lui in Nashua and Lebanon NH makes great GF pizza...).