Rice Flour Gluten-Free Baking Base from Mexico
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.
Duty Rate — Mexico → United States
16.4%
Rate breakdown
9903.05.5510%Except for products described in headings 9903.05.85–9903.05.92 and 9903.05.94, articles the product of Mexico, as provided for in U.S. note 52 to this subchapter
Import Tips
• 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