When I do a (rarely) wheat beer I put 1/2 tsp cornstarch in at the END of the boil. Adds permanent starch haze!
I went to make a starter the night before for a recent Alt and didn't realize that I was out of DME. The only base malt I had laying around was some wheat malt. I put it in a grain bag and tried to brew a makeshift BIAB starter. I was busy that night and couldn't manage my temps as well as I'd like and couldn't give it extra mash time to make up for the temp swings either. Needless to say, I'm pretty sure it didn't didn't convert fully.
Since I was brewing on a schedule, I just had to roll with it. I pitched the whole 2.5L starter into my 3 gallons of wort. After 6 weeks of lagering the haze is still there in the finished beer. Thankfully, it tastes fantastic despite the haze. Still, I learned something new. For my next wheat beer I may throw in a half pound of wheat right before vorlauf as a way to add some haze.