Buckwheat Flour
Gluten-free flour from buckwheat groats, essential for soba noodles, pancakes, and blinis. HTS 1102.90.60.00 covers buckwheat flour with starch >80% and ash <4% per chapter specifications.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If coarse buckwheat grits
Less fine fragmentation classifies as groats/meal in 1103, not flour.
If fagopyrum milling residues
Buckwheat bran/hulls exceeding ash/starch fall to 2302 other bran.
If blended buckwheat baking mix
Prepared with leaveners/eggs for pancakes enters Chapter 19 preparations.
Not sure which classification is right?
The Tariff Assistant works through the GRI rules on your specific product to reach the right HTS code — and can price the duty on it in the same conversation.
Import Tips & Compliance
• Buckwheat ash <4%; hull contamination common—test cleaned groats only
• Confirm not roasted (0901/2101 exclusion); pure milling flour only
• Popular for celiac; voluntary gluten-free claims need third-party testing
Related Products under HTS 1102.90.60.00
Corn Flour
Finely milled flour derived from dried corn kernels, used primarily for baking cornbread, tortillas, and thickening sauces. It falls under HTS 1102.90.60.00 as cereal flour other than wheat or meslin, meeting starch and ash content requirements for Chapter 11 classification.
Rice Flour
Powdered flour milled from white rice grains, gluten-free and ideal for Asian baking, thickening, and gluten-free products. Classified in HTS 1102.90.60.00 as non-wheat cereal flour with appropriate starch (>80%) and low ash (<1.6%) content.
Barley Flour
Fine flour from hulled barley grains, used in flatbreads, pancakes, and brewing adjuncts with nutty flavor. HTS 1102.90.60.00 applies to barley flour meeting Chapter 11 criteria: starch >80%, ash <3%.
Oat Flour
Rolled and milled oat groats into fine flour for gluten-free baking, cookies, and coatings. Falls under 1102.90.60.00 for oat flour with starch >80% and ash <5% per chapter table.
Millet Flour
Fine flour from proso millet grains, used in Indian flatbreads (roti) and gluten-free blends. Included in HTS 1102.90.60.00 as 'other' cereal flour meeting general Chapter 11 milling criteria.
Sorghum Flour
White or red sorghum grain flour for gluten-free baking and African porridges. HTS 1102.90.60.00 for sorghum flour with starch >90% through 500μm sieve and ash <2%.