Flaked wheat is definitely NOT raw wheat. Flaked wheat has been pre-gelatinized by running them wet through hot rollers. Unmalted wheat also goes by the name of raw wheat. Raw wheat gelatinizes between 130F and 150F so you can use it straight in a mash just like you would malted wheat (no cereal mash required), although it contains no enzymes of its own, so you must use a large proportion of diastatic malts like 2-row or pilsner. Many Witbiers are 40-50% raw unmalted wheat.
They're not all exactly interchangeable, as they'll give different contributions to flavor and mouthfeel. Raw wheat also contributes a bit more haze than malted wheat does.
I can't be arsed to keep up this list of what's in the fermenters, but hey, check out the cool brewery I own!
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