Grinding wheat berries is a PITA. I've found that if you boil the wheat berries for 15 minutes before grinding, you can keep the pericarp intact, while pulverizing the endosperm to flour. The intact pericarp acts like a husk, making rice hulls unnecessary; it will lauter faster and the wort will be clearer.
I used a Corona mill with no problems. I didn't try it on my two-roller mill, but it might get gunked up, so use a malt mill at your own risk.
The wheat will be much fluffier. Here is a picture. Both bags contain 800g of wheat berries. The left one was boiled first, the right wasn't.
I have some more info on my blog, if you're interested: http://nateobrew.blogspot.com/2012/12/a-better-way-to-brew-with-raw-wheat.html