As for the rolling boil, are we just looking to boil hard until the break occurs, and then backing off to a gentle boil, or do you need to boil hard the whole time?
A rolling boil is needed for good hop isomerization, i.e. releasing the bitterness.
I only have an IC, so once the wort is down below 100ºC, I agitate it by moving the IC around to cool it quicker. Is this sufficient, or do I really need a CFC?
An immersion chiller is fine.
I've used gelatin before, but I've not noticed much of a difference. I've read that you need to use it when cold crashing. Is this correct?
If you want crystal clear beer right away, it can be useful, but cold crashing itself acts to clarify.
I'm not overly concerned with having clear beer, but BMC drinkers balk at a cloudy beer.
Using Whirlfloc in the boil will make a HUGE improvement in clarity. Minimizing the amount of wheat is a good plan, although even a wheat beer will go crystal clear after being chilled for a few weeks (technically undesirable). If adding fruit, read up on pectin haze. Use a highly flocculant yeast strain, meaning it will form a dense cake at the bottom of the fermenter and clear much sooner. Personally, I have found Poly-clar to be a waste of time. Vorlauf your mash runnings, hmm, what else... if dry hopping, put them in a bag.