Rice Flour Gluten-Free Baking Base
Blended rice flour and tapioca starch preparation for gluten-free muffins and cookies in commercial bakeries. Classified in HTS 1901.90.91.95 as a food preparation of flour and starch not put up for retail. Provides structure without wheat gluten.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If simply rice flour without starch blending or preparation
Ungroated rice flour remains Chapter 11; prepared mixes advance to 1901.
If baked into finished sweet biscuits
Completed baked goods move to 1905; unfinished bases stay preparatory in 1901.
If sold as retail gluten-free mix with leavening
Consumer baking mixes with additives classify under detailed 2106 provisions.
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Import Tips & Compliance
• Certify gluten-free status and composition to differentiate from Chapter 11 rice flour
• Maintain bulk packaging to qualify for 1901 industrial rates vs retail 2106
• Watch for any legume flour additions that could shift to 1106-based preparations
Related Products under HTS 1901.90.91.95
Malt Extract Powder for Baking
Pure malt extract powder derived from malted barley, used as a natural sweetener and dough conditioner in bread and pastry baking. Classified under HTS 1901.90.91.95 as a food preparation of malt extract not containing cocoa and not elsewhere specified. It enhances flavor, promotes browning, and improves yeast fermentation.
Wheat Flour Protein Fortifier Blend
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Oatmeal Groats Energy Bar Base
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Potato Starch Bread Improver
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Barley Malt Meal Powder
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