Hi Sharon, self-rising flour is a whole different animal because it has added baking powder and salt, and is generally much lower in protein than either all-purpose flour or white whole wheat flour. While we do have a recipe for converting all-purpose flour to something closer to self-rising flour, this may be a bit of a stretch when applied to whole wheat flour. I think you'll get the best results in this case if your start with a waffle recipe that was written to contain white whole wheat flour. 

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