Gluten-Free Rice Crispbread
Crispbread made solely from rice flour, naturally gluten-free with a light snap. Under HTS 1905.10.00.00 as crispbread, provided beyond simple chapter 11 processing.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If packaged for retail with seasonings
Retail-ready flavored rice crisps may be other prepared bakers' wares.
If rice flour, not baked
Unbaked rice preparations stay in chapter 11 rice flours.
If prepared with oats beyond crisp form
Oat-based foods 'otherwise prepared' fall under heading 1904.
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
• Mandatory gluten testing results under 20ppm for labeling compliance
• Declare rice origin to avoid phytosanitary issues from certain countries
• Separate from wheat products in storage to maintain gluten-free status
Related Products under HTS 1905.10.00.00
Rye Crispbread Wafers
Thin, dry rye crispbread wafers baked to a hard texture without leavening agents. Classified under HTS 1905.10.00.00 as crispbread due to its flat, brittle form made from rye flour and water.
Wasa Original Rye Crispbread
Classic Swedish-style whole rye crispbread with a dense, crunchy texture and minimal ingredients. Falls under HTS 1905.10.00.00 specifically as crispbread, distinct from soft breads.
Finn Crisp Original Crispbread
Finnish rye crispbread featuring a light, airy crunch from sourdough fermentation without rising. HTS 1905.10.00.00 covers this as crispbread due to its hard, flat baked form.
Sesame Seed Crispbread Sheets
Large rectangular sheets of crispbread topped with sesame seeds, baked crisp for dipping. Classified in 1905.10.00.00 as crispbread for its unleavened, brittle cereal base.
Multigrain Crispbread Rounds
Round crispbread discs blending rye, wheat, and barley flours for varied texture. HTS 1905.10.00.00 applies as crispbread regardless of grain mix if baked hard and flat.
Sourdough Crispbread Squares
Square-cut crispbread using long-fermented sourdough for tangy flavor and crunch. Crispbread classification HTS 1905.10.00.00 holds if no rising occurs.