Filo dough

Filo is a very thin, unleavened dough, which means it skips the fermentation step that raises concern in other pastries.

• No yeast fermentation — without yeast fermentation, filo doesn't accumulate histamine the way sourdough or long-rise breads do, which keeps its baseline relatively lower

• Packaged and stored — commercial filo often contains additives; while the histamine-specific concern is limited, some people with broader sensitivities report reactions to heavily processed doughs, so checking the ingredient list is a reasonable step

What you wrap or fill filo with often matters more than the filo itself.