Torrified wheat is not malted, therefore it won't contribute any enzymes to the mash. Without enzymes (or without enough enzymes), the mash will not achieve the end goal of converting starches to sugars. Without sugar, the beer will not ferment.
To use torrified wheat, you must include a base grain like pale malt, pilsner, or even white wheat. To ensure conversion and avoid a stuck sparge, cereal adjuncts should probably not make up more than about 10% of the total grist. It is possible to successfully mash a grain bill with about 40-50% cereal adjuncts, but I don't recommend it, especially given the rest of your stated ingredients and your experience level.