Thoughts on flaked wheat

I love making Belgian wits, but one major cost involved is the use of flaked wheat. It's a pre-gelatinized form of unmalted wheat that lends a characteristic flavor to wits.

In a bid to drive my costs down, I've initially tried buying raw white wheat (Seng Shiong, $1.20/400g). Milling it was ok, but using it did involve a cereal mash which is a minor but extra step. Then it kind of struck me - isn't baking flour made of wheat? 

Has anyone tried using unbleached flour, cooking it in water to 60-65C to gelatinize the starch, then using it in place of flaked wheat?