Scientists Sequence Complete Barley Genome

The article on mapping the genome of rye brought up a couple of questions in my mind: Can the genes that code for hordein (the gluten protein in barley) be altered and/or deleted? If so, what effect would that have on the quality of the malted end-product?
I know some have concerns about anything GMO; but for those of us who love beer, but suffer from gluten sensitivity, the opportunity to have beers that aren't made from buckwheat, quinoa, or (gag) sorghum would be very welcome.
And I imagine that whoever manages to patent a gluten-free rye will become very rich, indeed.

 

If you don't have an intense sensitivity, a la celiac sprue, beers made with Clarity Ferm should be OK for you to drink.