where are your gloves and your helmet?

Well, whole wheat lembas really wouldn't work, mostly because the bran present in whole wheat flour would cut through whatever light gluten had been formed and result in a remarkably dense texture inconsistent with things Elvish. I mean, let's face it, if anyone exists who refines all their stuff- even their flour- it's Elves. As for lembas made from wheat in general, I've worked with rye flour and flours made from other grains before; you couldn't get a waybread answering to lembas' description from millet, barley, rye, or anything else but refined wheat.