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Prepare the hot dogs by inserting a wooden skewer into each one. Then insert the skewer into the cheese block. Leave about 2 inches at the bottom for a handle.
In a large mixing bowl, combine the gluten-free flour, cornstarch, sugar, baking powder, and salt. Whisk well to combine.
Add the egg and milk to the dry ingredients and whisk until it creates a thick but pourable batter.
Place the batter and the hot dog skewers into the refrigerator for at least 30 minutes before continuing.
Place the panko bread crumbs in a shallow dish.
Heat oil in a deep pot or fryer to 350°F (175°C).
Pour about half of the batter into a tall, thin glass that is deep enough to fit the entire hot dog. Dip each hot dog into the batter, making sure it is fully coated. Allow any excess batter to drain off.
Roll the battered hot dog in the panko bread crumbs, pressing lightly to adhere the crumbs to the batter.
Carefully lower the coated hot dog into the hot oil and fry for about 3-4 minutes, turning occasionally, until the batter is golden brown and crispy.
Remove the fried corn dog from the oil and place it on a wire rack to dry.
Repeat the process with the remaining hot dogs.
Sprinkle a little sugar over the corn dogs while they are still hot.
Serve immediately with ketchup and mustard.