Fluoride isn't easily removed by boiling. Using an activated charcoal filter system is the most efficient way to remove it (Pur or Brita are common ones, I use the Brita).
You have to distill the water to remove the fluoride with temperature-based methods.
But I am not aware of any negative effects of fluoride on brewing other than if the concentration gets very high. I've done some research on this in the past and haven't found any non-anecdotal reports.
Fluoride inhibits the action of lipase that is important in malting grains. If lipase is allowed to act during malting, it forms compounds that will ultimately produce poor shelf-life and some production of off-tastes. ( see http://www.scientificsocieties.org/jib/papers/1996/1996_102_1_039.pdf ). But this probably doesn't really effect typical home-brewing.
I just filter my brewing (and drinking/cooking for that matter) water on principle as a chemist.