It must be told that I have room for 5 lbs. of unbleached white/bread flour, and the same amount of whole wheat flour, in my small pantry. Now I hear that for frying I should use either rice flour or self-rising flour.
Not wanting to buy self-rising flour I set about to make it myself. While this has not yet been tried by me, it is supposed to puff up a coating like on onion rings or chicken soaked in buttermilk, drained and dredged in it before frying.
The recipe I found calls for 3/4 cup AP flour, 1 teaspoon baking powder and 1/4 teaspoon salt. I believe that’s from food.com so thank you for sharing!
Tonight I wanted to make specially shaped burgers in pita pockets with tomatoes, avocado and cheese. I thought that thin slices of red onion would be nice on top. Instead my dear husband wanted to go out, so I’ll try it tomorrow. Happy Friday! Cheers, Dee
Cooking with Dee 
I make my own self-rising flour with unbleached flour, too. I only use it for 1-2-3 beer bread:
1 12 oz can or bottle of beer
2 T sugar
3 cups self-rising flour
Mix all ingredients, put into greased loaf pan, cover and let sit for 20 minutes in a warm place. Bake @ 350 degrees for 65-75 minutes (golden on top, sounds hollow when you knock on it)
Cool. Enjoy.
Thanks for the recipe. Sounds wonderful, and easy! I believe I’ll have to use a local brew for this one, now the question is what bottle to choose… Thanks, Dee