In a large mixing bowl, whisk together gluten-free all-purpose flour, fine yellow cornmeal, baking powder, sugar, and salt until combined. In a separate bowl, blend milk and well-beaten eggs. Gradually pour the wet mixture into the dry ingredients, stirring until smooth. Set aside.

In a deep pot, add oil for frying and heat it over medium-high heat. Monitor the temperature aiming for 350°F (175°C).

Insert wooden sticks into hot dogs. Coat each hot dog in the prepared batter, ensuring a thick layer.

Carefully lower the coated hot dogs into hot oil one at a time. Fry for 3 to 5 minutes or until golden brown, turning occasionally.

Remove fried corn dogs using a slotted spoon and place on paper towels to drain. Let cool slightly and serve warm with dipping sauces.