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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If highly refined or chemically modified
Pure rice starch separated from protein falls under 1108 starches rather than whole grain flours.
If coarse milling byproducts failing starch threshold
Rice bran or low-starch milling residues classified in 2302, not qualifying Chapter 11 flours.
If packaged as instant rice flour mix
Flours prepared with additives for immediate use enter Chapter 19 as flour preparations.
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Import Tips & Compliance
• Confirm 95% passage through 1.25mm sieve per groats/meal definition and rice-specific ash limit of 1.6%
• Include polarimetric starch analysis reports; rice flour often scrutinized for potential 1108 starch classification
• Ensure no roasting or flavoring that could shift to 2101 coffee substitutes or prepared products
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.
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.
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.
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%.