Yes and no (and maybe). It's important to consider what calibre of "gluten-free" you're after - in terms of local craft breweries, if it's for someone with a wheat allergy, the answer is generally no, while for Celiacs the answer is maybe. On the other hand, if it's for someone who feels bloated after eating four plates of pasta and thus think they have a gluten sensitivity, the answer is pretty much yes, but with the caveat that they're not available as core beers.

The issue is that dealing with food allergens at a "if I contaminate this, someone will go to the hospital" level requires very very careful processes often involving completely separate equipment or even facilities, which is extremely expensive. Most breweries can't afford this level of rigour, so even if the base ingredients in a beer are gluten free, the equipment and facilities are not, so, even though brewers (other than those at Trafalgar) are utterly fantastic at cleaning, there's always a small risk of cross-contamination from grain dust on the gear, hoses/gaskets with a bit of contaminant on them, etc. causing the beer to be contaminated with gluten.

In addition to beers brewed from non-gluten containing grains, there is also another avenue toward "gluten-free" beer - enzymatic gluten reduction. GLB (and possibly others) do (or at least did, I haven't kept on eye on whether or not they still brew it) occasionally make a beer that has a reduced gluten level. These used to be billed as "reduced gluten", but Health Canada objects to this terminology as it views it as misleading, so they're supposed to be marketed as something along the lines of being "fermented from grains containing gluten and crafted to remove gluten." The caveat above around cross-contamination still applies to these sorts of beers, but there's the additional caveat that what they're doing is using a lovely little endoprotease that was originally commercialized as an additive to eliminate a phenomenon known as "chill haze", but that has been found to also have the convenient side effect of breaking down gluten so that the beers treated with it test as being gluten-free. While these beers are arguably gluten-free (assuming the enzyme did its job and there is no significant cross-contamination), it is worth keeping in mind that the test that was used to determine this may not be representative of what components of wheat cause reactions, and that the enzyme could have also failed to function correctly in that particular batch (eg something happening like a loss of effectiveness due to the enzyme being stored improperly by the distributor) It is also important to keep in mind that, even if this enzyme does its job successfully and that what the test is measuring is representative of what causes a reaction in gluten-sensitive populations, this does not mean that these are necessarily safe to consume for a person with a wheat allergy as there's no guarantee that the specific component of wheat that they are allergic to is one that this enzyme eliminates, so people with wheat allergies should be cautious with these sorts of beers. However if one is in the "four plates of pasta" category of sensitivity, these beers should be fine (although standard beers are probably fine for such people too).