In a group of mixes for gluten-free bread, oat bread mix
contained more selenium (11.3±0.3 μg/100 g) than bread mix
based on gluten-free wheat starch, corn starch and corn flour
(1.8±0.1 μg/100 g) or wholegrain bread mix from corn starch
(1.9±0.2 μg/100 g).