Hello, it’s my first time asking here.\n\nI’ve tried make croissant three times, and no one of them are successful. All of them are so hard like a stone (i mean i cant eat it. It hurt my teeth), and doesn’t have honeycomb structure like a croissant i brought from Bakery. Do you know why?? Is it because of the flour? All croissant i’ve made, using all purpose flour because i dont have bread flour. It’s hard to get bread flour in my country.\n\nAnd, can i use Garbanzo Bean Flour to make croissant or bread? I buy it because it has much more protein than all purpose flour. I’m a beginner in baking. I hope you can help me . And, sorry for my bad english, still learning .\n\nThank You.