Gluten Free, Dairy Free, Etc. Free "Stroganoff"

It's been awhile since I've posted but have been formulating and perfecting several new recipes which I am quite excited to share with my followers. So keep an eye out as I will be posting them. This recipe for Stroganoff has been wanted by me for a long time. I used to make this with sour cream and a bunch of ingredient that are just not on my list of what I can eat. Finally arrived at one that tastes great! I did learn that with this recipe the cocnut milk brand can make a difference. If your preferred brand is sweet or has a pretty strong coconut flavor then use half coconut milk and half rice milk adding a little more rice flour sprinkled in as it simmers to thicken the sauce. Enjoy!
Heres to happy cooking and happy eating tastefully gluten free!.....Jan

Stroganoff
Ingredients:
2 Tbsp. extra virgin olive oil
1 ½ lb. ground turkey
1-13oz. can coconut milk
1-8oz container fresh mushrooms sliced
¾ cup diced onion
1 Tbsp. white rice flour
1 Tbsp. Seitenbacher powdered vegetable broth
1 tsp. gluten free chicken stock
1 tsp sea salt
½ tsp. black pepper
1 tsp. apple cider vinegar
1-18 oz. package rice penne pasta   (or 3 cups cooked jasmine rice)
Instructions:
Prepare pasta as directions on package say or prepare rice according to its directions
In a large skillet sauté the onion and mushrooms in the  2 Tbsp oil until onion is clear and mushrooms are lightly browned. Add the ground turkey, salt , pepper, Seitnbacher powdered broth and chicken stock and cook until meat is browned. Put the apple cider vinegar in the coconut milk and pour over cooked turkey mixture stirring until it simmers and all in incorporated. When sizzling hot sprinkle white rice flour over mixture stirring as you do to thicken sauce slightly. Serve over the pasta or the rice.