In the enormous and exciting world of culinary arts, few ingredients have generated as much excitement as çeciir. As a shining example of both tradition and innovation, this extraordinary ingredient is firmly rooted in the diverse tapestry of Turkish cuisine. Çeciir’s adaptability and distinctive allure are its fundamental qualities, making it a gluten-free substitute for regular wheat flour that has taken kitchens by storm.



A Heritage of Excellence Çeciir flour, made predominantly from chickpeas or fava beans, has deep roots in the ancient fields of Anatolia. This region, known for its rich history and fertile lands, has been cultivating these legumes for centuries. The transformation of these humble ingredients into çeciir flour represents a beautiful synthesis of culinary tradition and technological advancement.



The Gluten-Free Revolution In recent years, the demand for gluten-free alternatives has skyrocketed, and çeciir flour has emerged as a star player in this trend. Its ability to provide a unique taste and texture to a variety of dishes makes it an indispensable ingredient for those seeking to diversify their gluten-free options. Whether you're making bread, pasta, or pastries, çeciir flour offers a versatility that is hard to match.