Dulce de Leche

1. Empty the contents of a can into an oven-proof dish; sprinkle with some kosher salt and tightly cover it with foil.
2. Place the covered dish in a larger roasting or casserole pan and fill it up with water until it reaches three quarters of the up the covered dish to create a water bath. Bake at 425 degrees F for 60-90 minutes checking every 30 minutes on the water level and adding more as needed.
3. Dulce de leche is ready when it takes on a brown and caramel-like appearance. Remove from the oven and whisk to smoothness. In a medium heat,pour the dulce de leche in a sauce pan,add the dark chocolate,the orange zest and the rum on the end. Whisk vigorously and remove from the heat.
4. Let cool before storing.

Donuts

1. In a food processor,mix together gluten free artisan flour blend, sugar, baking powder and salt.
2. Add in butter and mix together until crumbly and pea sized.
3. Add in eggs,smashed banana and milk. Mix until a cohesive dough forms(will be slightly sticky)
4. Cover counter with additional gluten free flour to make rolling easier.
5. Roll out dough to ½ inch thick.
6. Fold dough into thirds lengthwise.
7. Fold dough into thirds crosswise.
8. Roll out to ½ inch thick and repeat process two additional times.
9. Cut out biscuits and placed on a greased cookie sheet.
10. Put biscuits into freezer for 20 minutes to allow butter to solidify and create flaky biscuits
11. Heat oil in a pan at 350 F. Remove the biscuits from the freezer and put them in the pan. Let them fry for three minutes each side or until golden brown
12. Let the donuts cool down. Deep them in the melted butter and In a piping bag,add the sauce and fill up your donuts.