When rolling these out on a tapioca starch dusted surface you have the choice of either a sheet of parchment or a cutting board. I did mine on a cutting board, just make sure that they are dusted pretty generously and don't let them sit there too long. When transferring them to your parchment lined baking sheet I want to issue you some caution to do that very slowly and carefully with a thin spatula to remove them from the cutting board. You don't want to be leaving any galette behind on the cutting board. It's easy, just be careful.