Hi Decah, if you happened to substitute another variety of all-Purpose flour for our flour this could have contributed to a wetter dough that is more likely to stick to your parchment. This is because our Unbleached All-Purpose Flour is higher in protein than most other brands of AP, which means it will develop more gluten and also soak up more liquid. Substituting another brand of flour could result in a wetter, weaker dough. We've also found that a heavy-duty plastic freezer bag (cut into two sheets) works well in in the tortilla press to help prevent sticking. 

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