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IHOP Multigrain Bread - Toasted

Moderate histamine

IHOP's toasted multigrain bread is moderate, driven by its wheat flour, yeast, molasses, and seed blend.

Most of this is cooked to order, which is the best case for histamine. Even so, a restaurant kitchen preps ahead and holds things warm through a service, so freshness varies more than it would at home. The rating above comes from the chain's published ingredients. If a dish is borderline for you, asking how it is prepared tells you more than the menu does.

Gluten

This is the same grain-and-seed loaf, toasted, built from enriched wheat flour, rye flakes, a multigrain blend, yeast, and a little blackstrap molasses.

  • Grains and yeast carry the level — the enriched wheat flour, rye flakes, wheat bran, malted barley flour, and wheat starch are all moderate, and so is the yeast that raises it.

  • Seeds, molasses, and oil add to it — the sunflower seeds, blackstrap molasses, and the liquid and hydrogenated soybean oil all land moderate. Toasting itself does not change the histamine.

A plain fresh white bread tends to run lower than this multigrain loaf.

What's in it

This is a restaurant menu item, so its rating comes from its ingredients. Here is what it is typically made of and where the histamine sits. Tap any whole food for the full detail.

This rating comes from IHOP's own published ingredient statement, read on August 11, 2026. Restaurant recipes vary by location and change over time, so always check the current listing: source 1, source 2. How we rate foods →

IHOP Multigrain Bread - Toasted and IHOP are trademarks of their respective owners. This page is an independent histamine reference and is not affiliated with, endorsed by, or sponsored by the brand.

Related foods

Other moderate-histamine restaurant foods.

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Foods With High Histamine Levels Why Freshness Matters More Than Food Lists Why Leftovers Can Trigger Histamine Symptoms What Are Histamine Liberators?

For educational purposes only. Not medical advice. Consult a healthcare professional for personal guidance.

References

  1. SIGHI Food Compatibility List — SIGHI (2026)
  2. Histamine and histamine intolerance — Maintz & Novak (2007)
  3. Histamine Intolerance: The Current State of the Art — Comas-Basté et al. (2020)
  4. Low-Histamine Diets: Is the Exclusion of Foods Justified by Their Histamine Content? — Sánchez-Pérez et al. (2021)
  5. Histamine Intolerance: Symptoms, Diagnosis, and Beyond — Jochum (2024)
  6. Guideline on management of suspected adverse reactions to ingested histamine — Reese et al. (2021)