: Gluten free bread initially rises but collapses into itself later I've noticed that the gluten free bread I make in the breadmaker does reach the size of the gluten one but later ends up collapsing into itself later. I've

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Gluten free bread initially rises but collapses into itself later
I've noticed that the gluten free bread I make in the breadmaker does reach the size of the gluten one but later ends up collapsing into itself later.
I've tried to make this recording of the process which seems to show some specific points in the process:

In the raising phase the dough reaches a maximum size after which it goes int the cycle of fall-raise
Once the baking phase starts the bread keeps on shrinking continually

There seems to be a general consensus about "gluten-free bread not raising as good as wheat bread because it doesn't have the gluten to keep the structure together". However the video I made seems to show that the gluten-free bread does seem to be able to set up the initial structure but fails to maintain it during baking.
Recipe:

2dl hot water
1.8dl oat milk
7g sugar
5g of salt
10g psylium (this was a suggestion for hardening the structure in lack of gluten)
5g olive oil
165g buckwheat flour
150g rice flour
25g oat flour
60g corn flour
Egg
[In the dispenser, added after mixing] 5g dry yeast

I'm hoping to see if this the actual behavior of gluten-free bread when people say "gluten-free bread doesn't raise" (but what it's actually doing is raising and later falling)?
Is there perhaps a remedy?

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