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?

bread gluten-free

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Quick Answer about "Gluten free bread initially rises but collapses into itself later"

See my article on vital wheat gluten for more information about that. Too much yeast—While it seems counterintuitive, too much yeast can actually cause your bread to collapse. The yeast will make the bread rise like crazy, but later it all falls in on itself. Try decreasing yeast by ¼ to ½ teaspoon.

Why does my gluten free bread rise and then fall?

Take care not to overproof your bread before putting it in the oven. Letting it rise high above the pan will let too much air into the dough and cause the loaf to collapse either in the oven or after removal.

How do you keep gluten free bread from collapsing?

The longer you can let your bread rise, the better it will taste and the less likely it will be to collapse. A good rule of thumb is to let the bread rise to the top of your pan before baking; a slower, cooler rise to that level will produce a better loaf, so make sure it isn't rising in too warm of a spot.

Why did my gluten free bread fall in the middle?

If the bread loaf falls after baking, but is NOT \u201csticky\u201d or \u201cwet\u201d in the middle. This generally means there is too much water in the recipe for your location or too much yeast is being used. Try reducing the water used by \xbc cup.

Why did my bread rise then collapse?

Too little yeast, your bread won't rise sufficiently; too much, and it will rise and collapse. It's important to watch your dough as it rises and bakes; dough that has risen and collapsed may look just like dough that never rose at all, once it's baked. In order to correct the problem, you need to know what went wrong.

Science: What is Gluten? Here's How to See and Feel Gluten

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

Images: Kampus Production, Uriel Mont, ROMAN ODINTSOV, Marina Leonova