Gluten-Free Baking Mix with Ancient Grains from Japan
Ready-to-bake mix of quinoa flour, amaranth, and tapioca starch with leavening agents for bread or muffins. Classified in 2106.90.99.98 as a food preparation NES, distinct from flours (1100) or compound baking powders due to complex blend.
Duty Rate — Japan → United States
6.4%
Rate breakdown
9903.05.870%Articles provided for in subdivision (c) of U.S. note 52 to this subchapter
Import Tips
• Provide grain origin certificates; quinoa can face specific duties or quotas
• Ensure allergen labeling meets FDA standards for gluten-free claims
• Document as 'complete mix' vs. individual flours to prevent Chapter 11 reclassification