I have a company that makes and sells dip mixes and microwave pork rinds. I want to branch out with more products and among the ones I`m researching is beer bread mix. I`ve experimented with four different recipes, the major variable being different kinds of flour. The one that worked best is self rising flour (the other ingredients being baking powder, sugar, beer and salt). It did not have giant crevices in the top of the crust that made it look unattractive as a few of the others did. It has a beautiful golden crust and tastes great. However, it has one huge drawback. Of all four versions I tried, three did not use self rising flour. And all except the self rising version baked up high in the loaf pan. However, the self rising version only rose to about halfway up the pan. It`s perfect in every other way. Does anyone know how to make it rise higher? Add more baking powder? I`m not a baker. Any other ideas?