A twist on baking gluten free

by Sarah Jennings, Staff Writer

When entering the home of high school student, Nina Bober, you will find that most of the action is in the kitchen. Nina Bober has recently begun to use her passion for baking—with a restricted diet—to create new dessert recipes. Nina Bober, a junior taking classes like AP English and Language and Composition, still finds time to create gluten-free recipes and sell them through her business, Buckwheat Bakery. 


Bober finds her peace in the kitchen, knowing she has a day to create new recipes. “I just like to create delicious treats for people to enjoy, even if they do have food restrictions,” she said. Bober said that she is happy to be able to give people the goods that’s also good for them and that they can eat.” Gluten intolerance is becoming more common as time goes on so adapting foods to be gluten free will be a great opportunity for some delicious gluten free desserts.


Bober was diagnosed as gluten intolerant last year. She has used the restrictions of her new diet to bake in a more healthy manner creating new recipes that she shares with others. Bober discovered the Buckwheat ingredient that would help inspire the business she has opened. She opened Buckwheat Bakery in September and is continuing to expand it.


Nina’s mother, Shelia Bober, is a chef and has her own local business.  Her mom has guided her through the process of creating a business and being able to sell her goods to the public.“My mom is really supportive because she goes through the same thing,” she said. “She already has a successful company, so she knows what it’s like, and she’s just there to encourage me and help me.” Nina leans on her family for support and guidance when needed. 


Nina devotes her weekends to testing new recipes, but she never lets baking get in the way of her school work. “I do not bake during the school week,” she said. “If I have a farmers market I will prepare on Friday and Saturday.” When it comes to finding inspiration, Nina said that she looks online. “I don’t use it how I see it, I have to change a lot based on my allergies and dietary restrictions—and to make it healthier. So I always take recipes and then change it and experiment with it.” After Bober finds the base of her dessert she will put her own unique twist on her goods. She reaches out to community for support for her business and to get a taste of her baked goods. Miscegenation


Nina’s newly opened business, The Buckwheat Bakery, sells baked goods at local farmers markets and stores. Nina hopes to continue her business and to create more goods, but she also has her hopes on a future in entrepreneurship. “I want to go to college for business because I like business and entrepreneurship,” she said.