French modern sourdough (liquid)

Good day everyone! Girls, please tell me what to do with my little girl. I raised it according to the master class from the first page and baked bread without yeast - it raises it remarkably, even too much, I never had such a rise on lactic acid sourdough, even the roof fell. The question is. I bake once every three days, which means I fed it, withstood an hour - and in the refrigerator (I have +12 there). But it grows in my refrigerator per day, more than 2 times, and then it starts to fall off. Is that how it should be? I'm afraid of losing her, my hands are itching to feed her, as it has grown 2 times. I feed 1: 1: 1, part with peeled rye flour, part 1 wheat flour in half with the highest, I have two of them for different breads. I read the forum, I realized that it was wrong. But something, how to do the right thing, will not work out in my head.

[Nataliya]

I feed 1: 1: 1

Nataliya, divide into several parts and try feeding one 1: 3: 3, another 1: 4: 4 and test. And then determine which one will cope better.
Mine was fed by at least four or even five. Although I'm not a supporter of sending a Frenchwoman into the cold, I had to. And for a day, and for three was the case.
Now I "hold" another sourdough, but I miss the Frenchwoman.

Good day. Girls, please tell me how to make sourdough for gluten-free bread? I can use rice and corn flour. Thank you.