I generally use a 60/40 blend of wheat to pils (often a little Munich blended with the pils). I like to step mash a hefe weizen, but it is not necessary. Using a batch sparge method I have a slower run off, but never a stuck run off.
If you do a step mash dough in at 111 degrees or so. This is a ferulic acid rest and will help bring out the clove character in the beer. Also, this overlaps the Beta Glucan rest and will help break down the "gumminess" from the wheat malt and could very well help speed up your sparge.