I can't speak to trying different ways, but I went the full adjunct mash route when doing my wit two weeks ago with 50% raw soft white wheat berries from a grocery. I had no issues with sparging, but didn't get great efficiency (65%), probably due to the crap grind I got. Apparently corona mills are much better at grinding the stuff. I'm happy with the beer so far. Pre-fermentation flavor was great, mouthfeel was awesome, color is spot-on, and it's really holding that lovely wheat haze.
Your wheat will gelatinize at mash temps, so the single infusion is possible, but I'd at least go through a protein rest if you're looking at >30% raw wheat.