Using raw wheat for Wits and p-Lambics, I have always just done an infusion mash, and hit my OG. Pragmatic and easy (channeling Denny a little).
Boiling or a cereal mash would burst the small starch granuales, just like a decoction does for malted barley. Randy Mosher says that it gives a superior mouthfeel (Radical Brewing?). SInce I have been doing decoctions for Pilsners, and cereal mashes for CAPs, I might do a cereal mash if I ever do a Wit again.
If one looks through "Brewing With Wheat", one will find step mashes used by the commercial brewers that use raw wheat. That might be due to equipment limitations, as many would not have invested in a cereal cooker.