Gluten-free prepared or Dijon mustard (French's, Grey Poupon), or ketchup (Heinz), as condiments

In a large bowl, whisk together Rzye flour, cornmeal, sugar, baking powder, and salt. Add the milk and eggs; whisk thoroughly. Add additional milk if the batter is too thick. You want it to be thick enough to make a nice thick coating around the hot dogs, but not like gluten free bread dough. Instead, it should be like a thick pancake batter.

Pour some batter into a tall, narrow jar. (Do not fill to the top, but allow enough room to dip the corn dog into the jar.) Refill as needed. Allow the batter to rest for at least 15 minutes. It will thicken slightly. If it becomes too thick, thin with additional milk. If it is not thick enough, add more flour. You'll know when it is perfect when a corn dog can stand in the batter.

Preheat oil to 375°F in a deep-fryer, Dutch oven, or deep pot. (If cooking on the stove top, without a thermometer, drop a kernel of popcorn into the oil prior to heating. When it reaches 365°F, it will pop. About 30 - 60 seconds later, it should reach 375°F.)

Insert a long skewer into the center of each hot dog, about 1/2-inch from the top; set aside.

Working in batches, dip hot dogs into the batter. Allow excess batter to drip off. Hold the end of a skewer and place the hot dog into the oil for about 15 seconds while constantly turning. (This prevents the batter from falling off into the oil.) Fry for 7 minutes or until nicely golden brown. If you overcook the corn dog, it will separate from the crust. Repeat with the 11 remaining hot dogs and batter. Do not overcrowd the oil, as this reduces the temperature of the oil, resulting in reduced browning and more oil absorption.

Serve with mustard of choice, ketchup, or plain. Store any leftover batter covered in the refrigerator up to 3 days, or until the expiration date of your milk.